Name: Butternut Squash Chili
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Salted butter - 4 tablespoons; Onion, coarsely chopped - 1 large; Chopped garlic - 1 tablespoon; Cornstarch - 1 tablespoon; Low-sodium vegetable broth - 2 (32 ounce) cartons; Butternut squash - peeled, seeded, and cut into chunks - 1 large; Diced tomatoes - 2 (28 ounce) cans; Chili beans - 3 (16 ounce) cans; Frozen corn - 1 (10 ounce) package; Heavy whipping cream - 1 pint; Italian seasoning - 1 tablespoon; Ground cumin - 1 teaspoon; Ground turmeric - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon

Ingredients for - Butternut Squash Chili

1. Salted butter 4 tablespoons

2. Onion, coarsely chopped 1 large

3. Chopped garlic 1 tablespoon

4. Cornstarch 1 tablespoon

5. Low-sodium vegetable broth 2 (32 ounce) cartons

6. Butternut squash - peeled, seeded, and cut into chunks 1 large

7. Diced tomatoes 2 (28 ounce) cans

8. Chili beans 3 (16 ounce) cans

9. Frozen corn 1 (10 ounce) package

10. Heavy whipping cream 1 pint

11. Italian seasoning 1 tablespoon

12. Ground cumin 1 teaspoon

13. Ground turmeric ½ teaspoon

14. Salt and ground black pepper to taste ½ teaspoon

How to cook deliciously - Butternut Squash Chili

1 . Stage

Heat butter in a large pot over medium heat until melted. Add onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in cornstarch and cook until lightly browned, about 2 minutes. Add vegetable broth and butternut squash; bring to a boil.

2 . Stage

Reduce heat and simmer until butternut squash is soft, 7 to 10 minutes. Carefully transfer contents to a blender (in batches) and blend until smooth and thick.

3 . Stage

Return blended mixture to the pot and add diced tomatoes, chili beans, corn, cream, Italian seasoning, cumin, turmeric, salt, and pepper. Simmer until heated through, about 20 minutes.