White Chicken Chili with Butternut Squash

It might be 80° outside, but it’s officially fall so it’s soup season babyyyy!!! I wasn’t quite sure what to call this one, I almost went with butternut squash soup… but that would be a bit misleading! Think white chicken chili with butternut squash and chickpeas to give it a fall twist! Ugh you guys, I have to admit this soup turned out even better than I expected and I can’t stand that pictures hardly do it justice. (Could be my iPhone quality pics… I’ve been thinking more & more of investing in an actual camera - send me rec’s for food photography + beginner cameras!) All that said, I absolute loooove the flavors packed in this soup. Butternut squash in particular is full of beta carotene (hello healthy eyes) and fiber. I already know for sure this will be on repeat for me in the upcoming months!

Ingredients -

2 tbsp. avocado oil

1/4 yellow onion chopped fine

1.5 cups peeled and cubed butternut squash (small cubes)

2 cloves minced garlic

3 cups vegetable broth (or more if you like your soup with more liquid)

1 cup chickpeas (drained)

1/4 tsp. white pepper

1/4 tsp. chili powder

1 cup shredded skinless white meat chicken (I used rotisserie to save time!)

2 tbsp. coconut & almond better half (or non dairy creamer of choice)

Salt and Pepper

Instructions-

Place avocado oil in a dutch oven over medium high heat on the stove top. Stir in onion, butternut squash, garlic, and a dash of salt and pepper. Let simmer for 5-6 minutes or until onion is translucent and squash is tender. Pour in vegetable broth, chickpeas, white pepper, and chili powder. Let it simmer for about 17 minutes with the lid on over medium heat, stirring occasionally. Stir in the shredded chicken and better half and let simmer about 3 more minutes. Serve with avocado slices and if you can handle dairy I think it’s great with a dollop of plain Greek yogurt!