Buttnernut Squash and Turkey Chili with White Beans and Sage

The Fall Chicago air has definitely started to turn cooler and it’s really beginning to feel like soup and stew season! During the Fall months I can live off a hearty soup or stew with a big crusty piece of bread to sop up all of the goodness left in the bottom of the bowl. This past week I couldn’t resist picking up a few butternut squashes at the local market and trying out a few new foodie recipes I found online. There’s always so much hype for seasonal, farm to table cooking, and I’m always game to try my hand at joining this trend! This soup is earthy, flavorful, full of veggies and the best part…after you roast the butternut squash everything is made in 1 pot!

Butternut Squash and Turkey Chili with White Beans and Sage
Serves 8
Delicious Fall one pot soup made with roasted butternut squash, turkey chili and highlighted with white beans and sage.
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Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
  1. 4 cups butternut squash, 1 inch dice
  2. Salt and pepper
  3. 2 tablespoons olive oil
  4. 1 pound ground turkey
  5. 1 medium onion, chopped
  6. 3 cloves garlic, minced
  7. 1/2 cup white wine
  8. 2 cans white beans, rinsed and drained
  9. 4 cups chicken stock (32 ounces)
  10. 3 poblano peppers, roasted, seeded and sliced into 1/4” ribbons (or you can substitute 1 1/2 - 2 tablespoons ancho chili powder)
  11. 1/2 cup fresh sage leaves, cut into ribbons with scissors or diced
  12. 2 teaspoons cumin
  13. 1 1/2 teaspoons salt
  14. 1 teaspoon white pepper (or you can use black pepper if you can't find or don't have white pepper)
  1. Heat oven to 400 degrees. Toss butternut squash with 1 tablespoon olive oil, salt, and pepper and bake on foil lined baking sheet for 20 minutes. Remove from oven and set aside.
  2. Heat olive oil in a large dutch oven over medium-high heat. Brown ground turkey for 8-10 minutes. Add garlic and cumin, season with salt and pepper and cook for 2 minutes. Add onion and cook until softened, about 3-4 minutes. Add wine and cook until wine cooks down, about 3-5 minutes.
  3. Add beans, stock, roasted poblano peppers (or ancho chili powder) and sage. Cook for 20 minutes. Add roasted butternut squash and cook for 10 minutes more. Serve and ENJOY!
  1. If you can find Pasilla peppers this is the way to go! Poblano peppers are a great fresh pepper substitute - Pasilla peppers are much earthier while Poblano peppers are much fruitier. If you cannot find any of these peppers you can easily substitute with dried ancho chili powder. I would suggest 1 1/2 to 2 tablespoons and you can always add more if you want heat. The best part is that ancho chili powder unlike cayenne, will not be destroyed if you add too much. Ancho chili powder is relatively mild so you really can't go too overboard with it.
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