Butternut Squash Soup with Niman Ranch Bacon Bits
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| Serves | 8 |
| Meal type | Soup |
Ingredients
- 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.
Nutrition facts:
190 calories, 6g protein, 30 grams carbs, 6 grams fat
compare to regular recipe: 397 calories and 33 g fat!
Directions
| Step 1 | |
| In a large soup pot, fry bacon pieces until cooked, then remove with a slotted spoon, leaving remaining bacon grease. | |
| Step 2 | |
| Next, add olive oil and sauté onions and garlic until onions are translucent. | |
| Step 3 | |
| Add squash, broth and chipotles in adobo and bring to a boil. Boil for 20 minutes. | |
| Step 4 | |
| Add corn and continue to boil for 5 more minutes | |
| Step 5 | |
| Using an immersion blender or an upright blender, puree soup leaving some chunks or until you reach your desired consistency. | |
| Step 6 | |
| Garnish with at teaspoon of Greek yogurt, a few bacon bits and fresh sage. I also like to garnish with fresh organic goat cheese. | |