Go Back Email Link
+ servings
Butternut squash chili soup
Print Recipe
5 from 3 votes

Butternut squash chili soup

This butternut squash chili soup packs a punch of flavor and nutrition - protein, fiber, vitamins, plus heat (not for the faint of heart!)
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Soup
Cuisine: American
Diet: Vegetarian
Keyword: bell pepper, butternut squash, split peas
Servings: 6
Calories: 124kcal
Author: Veronique Eichler

Ingredients

Emeril's essence creole seasoning (yields 2/3 cup)

Instructions

  • Heat olive oil in dutch oven on medium high heat.
  • Add onion and cook a few minutes until it softens. Add garlic and cook another minute.
  • Add butternut squash and bell pepper. Cook 8 to 10 minutes, stirring often, until they start to soften.
  • Add all spices, stir well and cook another minute until spices are fragrant.
  • Add tomatoes, vegetable broth and split peas. Bring to a boil, cover and reduce to a simmer.
  • Cook for 30 minutes or until the squash falls apart, stirring occasionally.
  • Puree with an immersion blender or in a food processor in batches. Season with salt and pepper to taste.
  • Serve with small cubes of avocado and chopped cilantro for garnish.

Nutrition

Calories: 124kcal | Total Carbohydrate: 26g | Protein: 7g | Total Fat: 1g | Saturated Fat: 1g | Sodium: 418mg | Potassium: 505mg | Dietary Fiber: 8g | Total Sugars: 5g | Vitamin A: 8093IU | Vitamin C: 18mg | Calcium: 63mg | Iron: 2mg | Includes Added Sugar: 0g