Butternut Squash Chili

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.