Creamy Butternut Squash Chilly

This is an insanely tasty chilly, total crowd pleaser. Flavourful. Creamy. Easy one pot to put together and a must make for your family and friends, winning their hearts with this delicious meal. Butternut squash is already a very creamy veg and cooked on oatly cream with nutritional flakes becomes this velvety sauce that reminds me of nachos flavour. It’s very easy to make as everything is done in the same pot and slow cooks on it’s own for most of the time. You can make a big batch one night to last you for the week, just keep a few portions in the fridge/freezer. The perfect warm and comforting meal for the autumn nights.  I love serving this with quinoa or brown rice to make it extra satisfying but it’s delicious just on it’s own too as it’s bursting with flavour!

Serves 4


  • 700g Butternut Squash (peeled and seeds removed)
  • 2 Medium onions
  • 4 Garlic Cloves
  • 1 Green bell pepper
  • 1 Tin chopped tomatoes (400g)
  • 1 Red chilly (optional)
  • 2 Tins aduki beans rinsed (or red kidney beans)
  • 1 Pack Oatly cream (250mL)
  • 3tbsp Olive oil
  • 1 Kalo stock cube (I used french onion flavour)
  • 2tbsp Nutritional yeast
  • 1/2tsp Cumin powder
  • 1tsp Coriander powder or freshly ground coriander seeds
  • Freshly ground black pepper to taste
  • Salt to taste


  1. Start by preparing your veg: peel and clean the seeds of the butternut squash and chop into bite sizes. Finely chop the onion and garlic and also cut in small bits your green pepper.
  2. Add to a sauce pan the olive oil, onion, garlic, butternut squash, stock cube and ground some black pepper, mixing well. Put lid on and cook at medium to low temperature for 3-5 minutes to allow the butternut squash to absorb the flavours, mixing often to ensure the veg does not glue to the bottom.
  3. Add the tin of chopped tomatoes, red chilly, cumin and coriander  and mix well letting it cook for a few minutes so the tomato sauce starts boiling away.
  4. Add the rest of the ingredients, aduki beans, oatly cream, nutritional yeast and salt to taste. Cover with the lid and let it cook at low temperature for around 20 minutes till your butternut squash is cooked and the sauce has become creamy.
  5. You can serve with some more raw chillies on top if you would like it extra spicy and finely chopped dill for a fresh touch.

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