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+ servings

Butternut Squash Chicken Chili

Warm your soul and your kitchen with a big pot of Butternut Squash Chicken Chili.
Course Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 8 servings
Author Katie


  • 2 tablespoon chicken fat or vegetable oil
  • 2 extra-large carrots peeled and sliced moon shape
  • 3 celery stalks diced
  • 1 medium onion diced
  • 4 cups fresh butternut squash cubed
  • 12 oz frozen and then thawed cooked squash puree
  • 1 tablespoon ground sage
  • 1 tablespoon chili powder
  • 1 teaspoon thyme leaves
  • ¼ teaspoon crushed rosemary
  • ¼ teaspoon garlic powder
  • salt and pepper to taste
  • ½ cup chicken stock
  • 2 15.8 oz can of Reduced Sodium Great Northern Beans with juice
  • 2 cups cooked shredded rotisserie chicken
  • Dash of Ground Nutmeg
  • 1 tbsp  Fresh parsley
  • 1 tablespoon Green onions


  • In a large stock pot heat chicken fat (or oil) on high. Add in the carrots, celery, onions, and butternut squash. Place lid on the pot and sweat out vegetables for 5 minutes. Mix and reduce heat to medium. Place the lid back on and sweat for an additional 5 minutes.
  • Next, add in the butternut squash puree, ground sage, chili powder, thyme leaves, crushed rosemary, garlic powder, and salt and pepper to taste. Mix well and add in the chicken stock.
  • Let cook for 10 minutes on low then mix in the great northern beans and shredded chicken. Let simmer on low for one hour. Just before serving mix in a dash of nutmeg, fresh parsley and sliced green onions