Delicious Butternut Squash Green Chili for Cozy Nights

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Butternut Squash Green Chili is a comforting and hearty dish that warms up even the coldest nights. This delightful recipe combines tender chicken thighs, sweet butternut squash, and mild green chiles in a flavorful, spiced broth. It’s an easy way to enjoy a nutritious meal packed with protein and vegetables. Perfect for chilly evenings, this one-pot soup is not only delicious but also quick to prepare on the stovetop!

Why You’ll Love This Butternut Squash Green Chili

This Butternut Squash Green Chili is a true delight for several reasons. First, it’s an excellent source of vitamins and minerals thanks to the butternut squash, making it a healthy butternut squash green chili. Additionally, the mild green chiles add a pleasant warmth without overwhelming the palate. It’s also gluten-free and can be made vegetarian by omitting the chicken, making it suitable for various diets. This dish is simple to prepare, fits effortlessly into a busy weeknight schedule, and is perfect for meal prep. Plus, the leftovers taste even better the next day!

Ingredients for Butternut Squash Green Chili

Gather these items:

½ tablespoon olive oil or avocado oil
6 cloves garlic, minced
1 large white onion, chopped
1 green bell pepper, diced very small
¼ cup diced cilantro
1 (4 ounce) can mild green chiles or ¼ cup freshly roasted, seeded, and chopped hatch green chile
4-6 cups cubed butternut squash
1 ½ teaspoon ground cumin
1 teaspoon oregano
4 cups (32 ounces) organic low sodium chicken broth
1 pound boneless skinless chicken thighs
1 (15 ounce) can organic corn, drained (optional, omit if paleo)
1 small lime, juiced
½ teaspoon salt, plus more to taste
Freshly ground black pepper to taste

How to Make Butternut Squash Green Chili Step-by-Step

Step 1: Place a large dutch oven or heavy-bottomed pot over medium-high heat and add the olive or avocado oil. Once hot, add minced garlic, chopped onion, diced green bell pepper, and cilantro. Cook for a few minutes until the onion turns translucent and the mixture is fragrant.
Step 2: Immediately stir in the mild green chiles, cubed butternut squash, ground cumin, and oregano. Sauté everything together for a few minutes to toast the spices and slightly soften the squash.
Step 3: Pour in the low sodium chicken broth and add the boneless skinless chicken thighs. Add the drained organic corn if using. Season with salt, freshly ground black pepper, and the juice of one small lime. Stir gently to combine all ingredients.
Step 4: Bring the soup to a boil over high heat. Once boiling, cover the pot, reduce heat to low, and let it simmer for 20-30 minutes. This allows the chicken to cook through fully and the butternut squash to become tender. Check that the chicken is no longer pink inside.
Step 5: Using a slotted spoon, remove the cooked chicken thighs and transfer them to a cutting board. Shred the chicken finely with two forks, then return the shredded chicken back into the pot.
Step 6: Taste the soup and add more salt, pepper, or lime juice if desired. Serve hot, enjoying the warm and spicy flavors.

Pro Tips for the Best Butternut Squash Green Chili

Keep these in mind:

This dish is perfect for chilly evenings, providing warmth and comfort.
It’s packed with protein and vegetables, making it a healthful choice.
For a vegan butternut squash green chili, simply omit the chicken and use vegetable broth instead.
For an extra creamy texture, consider blending a portion of the soup before serving.

Best Ways to Serve Butternut Squash Green Chili

Here are a few ideas to enhance your dining experience:

Top with avocado slices or a dollop of sour cream for creaminess.
Serve alongside crunchy tortilla chips for added texture.
Garnish with fresh cilantro or lime wedges for a burst of flavor.

How to Store and Reheat Butternut Squash Green Chili

To store leftovers, let the chili cool completely before transferring it to an airtight container. It can be refrigerated for up to 4 days or frozen for up to 3 months. To reheat, simply warm it on the stovetop or in the microwave, stirring occasionally until heated through. This makes it an excellent choice for meal prep!

Frequently Asked Questions About Butternut Squash Green Chili

What’s the secret to perfect Butternut Squash Green Chili?

The secret lies in balancing the flavors; use fresh ingredients and allow the spices to toast properly. The combination of sweet butternut squash and spicy green chiles creates a harmonious taste.

Can I make Butternut Squash Green Chili ahead of time?

Yes! In fact, making it ahead allows the flavors to meld beautifully. Simply follow the instructions, let it cool, and store it in the refrigerator or freezer until you’re ready to enjoy.

How do I avoid common mistakes with Butternut Squash Green Chili?

To avoid common mistakes, ensure your butternut squash is cut into even cubes for uniform cooking. Be mindful of the salt, adjusting it to your taste, especially if using canned broth.

Variations of Butternut Squash Green Chili You Can Try

Here are a few variations to keep things interesting:

For a spicy butternut squash chili, add jalapeños or a pinch of cayenne pepper.
Try a vegetarian butternut squash chili by using beans instead of chicken.
For a creamy twist, blend in coconut milk for a creamy butternut squash green chili.
Make a slow cooker butternut squash chili by following the same steps and letting it cook on low for 6-8 hours.