This Southwestern Butternut Squash and White Bean Soup is so creamy and flavorful!
This recipe kinda came about by mistake, but I’m so glad it did! I was originally aiming to make a butternut squash and white bean chili. I love making chili but have never attempted a white chili before.
I added all my ingredients to the pot and let them cook together for a while. The flavor was great but I wasn’t thrilled with the consistency, so I blended about 3/4 of the soup and then added it back to the pot.
And, oh my, was it creamy and delicious! The butternut squash and white beans give it such a silky texture, once blended, and it has all the delicious southwestern chili spices. It’s a win-win! It’s also a really filling soup that’s packed with veggies and protein (from the beans).
It’s not quite soup weather where I live, but I know that some areas of the country are covered in snow right now, so hopefully some of you will appreciate this soup! We had about a week of perfect cold weather, then it was in the 80’s for a few days and now it’s in the 70s. I wish it was this temperature every single day!Print