- 2 1/4 lb butternut squash, cubed
- 1 medium onion, diced
- 2 tablespoons EVOO
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 2 teaspoons chipotles in adobo, minced
- 3 cloves garlic, minced
- 4 cups chicken stock or broth
- 14oz white sweet corn
- 1 bunch fresh sage
- 1 strip Niman Ranch bacon, diced small
- 4 tablespoons low fat Greek yogurt
About This Recipe
Cold weather is here again - and that means it is soup season! Here's a new heartwarming instant favorite that is (surprise, surprise) bursting with flavor. Thank you Leslie for this one.
Makes 8 servings. Serving size: 1 1/2 cups.
190 calories, 6g protein, 30 grams carbs, 6 grams fat
compare to regular recipe: 397 calories and 33 g fat!
|In a large soup pot, fry bacon pieces until cooked, then remove with a slotted spoon, leaving remaining bacon grease.|
|Next, add olive oil and sauté onions and garlic until onions are translucent.|
|Add squash, broth and chipotles in adobo and bring to a boil. Boil for 20 minutes.|
|Add corn and continue to boil for 5 more minutes|
|Using an immersion blender or an upright blender, puree soup leaving some chunks or until you reach your desired consistency.|
|Garnish with at teaspoon of Greek yogurt, a few bacon bits and fresh sage. I also like to garnish with fresh organic goat cheese.|