If you're hungry right before bedtime, whip up this creamy soup recipe by Christine Avanti, Health Consultant on Food Network's
new show Fat Chef
and author of Skinny Chicks Eat Real Food
. Using low-fat Greek yogurt and sweet corn, she reinvented this classic comfort food so it's only 190 calories per serving.
"Butternut squash provides dietary fiber, which is essential for losing weight," Avanti says. "This soup is a great way to boost your fiber intake if you did not get enough throughout the day. Although it has a subtle hint of sweetness, it's low in sugar. It provides significant amounts of potassium, important for reducing water retention."
1 strip bacon, diced small
2 tbsp. extra-virgin olive oil
1 med. onion, diced
3 cloves garlic, minced
2 1/4 lbs. butternut squash, cubed
4 c. chicken stock or broth
2 tsp. chipotles in adobo, minced
14 oz. white sweet corn
4 tbsp. low-fat Greek yogurt
1 bunch fresh sage
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
In a large soup pot, fry bacon pieces and remove with a slotted spoon, leaving remaining bacon grease. Next, add olive oil and saute 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 a teaspoon of Greek yogurt, a few bacon bits, and fresh sage.
Makes 8 1 1/2 c. servings.
Photo by Neil Hazle.