Butternut Squash Soup with Niman Ranch Bacon Bits

Butternut Squash Soup with Niman Ranch Bacon Bits

Serves 8
Meal type Soup


  • 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!


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.