- 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 turkey bacon, diced small
- 4 tablespoons low fat Greek yogurt
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 and fresh goat cheese (optional).
Makes 8 servings. Serving size: 1 1/2 cups.
Nutrition facts:190 calories, 6g protein, 30 grams carbs, 6 grams fat
Source: www.christineavanti.com via Refinery 29