Gluten Free Winter Squash Chili
The fall and winter just call for creamy, sweet and savory soups that don’t take too much time to make. At least that’s what I believe! Introducing my new creation — Gluten Free Butternut Squash Turkey Chili!
Servings
8Servings
Servings
8Servings
Ingredients
Instructions
  1. Preheat oven to 400°F.
  2. Add all vegetables into bowl and drizzle with olive oil mixing until everything is well coated.
  3. Evenly spread vegetables out in one layer on baking sheets. Lightly salt and place into oven.
  4. Roast for 30-40 minutes, turning every 15 minutes to prevent burning. Remove once vegetables are tender.
  5. Meanwhile, heat broth or stock in a pot. Also, heat olive oil in sauté pan, and sauté onions and red pepper for about 5 minutes.
  6. Add ground turkey to pan and cook until turkey is no longer pink.
  7. When veggies are done, add them to the broth. Blend using either an immersion blender in the pot, or remove from pot in stages and blend in a food processor or blender until smooth.
  8. Add turkey mixture to the soup pot along with beans.
  9. Add spices and adjust to your liking.
Recipe Notes

To cut down on prep time, you can pre-cut the veggies and keep them in the fridge until you are ready. You can also roast the veggies ahead of time. Some grocery stores offer diced onion and peppers frozen which can be used in place of the fresh ones cooked with the turkey. This recipe freezes well and can stay frozen for up to 2 months.