Bars of delicious, chewy Christmas cookies.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 tablespoons salted butter
- 1 large onion, coarsely chopped
- 1 tablespoon chopped garlic
- 1 tablespoon cornstarch
- 2 (32 ounce) cartons low-sodium vegetable broth
- 1 large butternut squash – peeled, seeded, and cut into chunks
- 2 (28 ounce) cans diced tomatoes
- 3 (16 ounce) cans chili beans
- 1 (10 ounce) package frozen corn
- 1 pint heavy whipping cream
- 1 tablespoon Italian seasoning
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- salt and ground black pepper to taste
Instructions
- Heat butter in a large pot over medium heat until melted. Add onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in cornstarch and cook until lightly browned, about 2 minutes. Add vegetable broth and butternut squash; bring to a boil.
- Reduce heat and simmer until butternut squash is soft, 7 to 10 minutes. Carefully transfer contents to a blender (in batches) and blend until smooth and thick.
- Return blended mixture to the pot and add diced tomatoes, chili beans, corn, cream, Italian seasoning, cumin, turmeric, salt, and pepper. Simmer until heated through, about 20 minutes.
- You can use canned corn in place of frozen corn.
Nutrition Facts
| Calories | 584 kcal |
| Carbohydrate | 74 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 14 g |
| Protein | 15 g |
| Saturated Fat | 18 g |
| Sodium | 1343 mg |
| Sugars | 17 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |