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Butternut Squash White Bean Chili V/GF

Rich and hearty vegan soup with a zest of citrus and creamy coconut finish. An excellent meal to warm you up during colder weather. Garnish with herbs of your choice and definitely a squeeze of lime. Yum!


  • 1 small Butternut Squash

  • 14 oz. can Coconut Milk

  • 14 oz. can White Beans

  • 1 cup Vegetable Broth

  • 1/2 White Onion

  • 2 Stalks Lemongrass

  • 1 Shallot(thinly sliced)

  • 1 cup Sliced Mushroom

  • 1/2 diced Serano Pepper(remove seeds)

  • 2 tsp. Graded Ginger

  • 1/4 tsp. Chili Powder

  • 1/4 tsp. Pink Salt

  • Pinch of Black Pepper

  • 2 tbsp. Olive or Coconut Oil


  • Preheat oven to 400 f. Add cubed buttnernut squash to baking sheet with 2 tbsp. of olive or coconut oil and a dash of sea salt. Roast for 15-20 minutes until tender.

  • In the meantime, add coconut milk, vegetable broth, ginger, lemongrass(cut into 4 inch pieces for easy removal before serving), and shallot to a pot and bring to a boil. Lower heat to a simmer. Add diced serano pepper and stir.

  • Rinse and drain white beans. Sautee in pan with with sliced onion, chili powder, salt and pepper.

  • Add baked butternut squash to blender or food processor with 1 cup of the prepared broth and puree until smooth. Add back into pot and stir until combined.

  • Add mushrooms and cooked sauteed beans, and let cook for 5 minutes.

  • Taste and adjust seasoning as needed (more salt, pepper, ginger, etc).

  • Discard lemongrass before serving. Garnish with a squeeze of lime juice, fresh basil and cilantro.

  • Can be served over rice, quinoa, or on its own.


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