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Butternut Squash Soup with Niman Ranch Bacon Bits

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.
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Course: Appetizer, Main Course, Soup
Cuisine: American
Keyword: comfort food, healthy, soup, warm
Servings: 8
Calories: 190kcal

Ingredients

  • 2 1/4 lb butternut squash, cubed
  • 1 medium onion, diced
  • 2 tablespoon EVOO
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 2 teaspoon chipotles in adobo, minced
  • 3 clove garlic, minced
  • 4 cup chicken stock or broth
  • 14 oz white sweet corn
  • 1 bunch fresh sage
  • 1 strip Niman Ranch bacon, diced small
  • 4 tablespoon low fat Greek yogurt

Instructions

  • 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.

Notes

Compare to regular recipe: 397 calories and 33g fat!

Nutrition

Calories: 190kcal | Carbohydrates: 30g | Protein: 6g | Fat: 6g