Butternut Part Two…


The Hubby has decided he is not a fan of butternut squash, I think it is one of those things that you either are or your not, so being that I had quite a bit left over with no one to feed it too I decided I would make some soup.  There was a cool front that moved through our part of Texas and it is supposed to feel more like fall so soup is on my brain.  So off to the refrigerator and pantry I went to see all the yummies I had that could be added to the soup and here is what I discovered: bacon, chicken stock, white wine, ancho chili powder, fat-free half & half, greek yogurt, onion, carrots, garlic and of course my leftover spiced butternut squash.  (The recipe for the butternut squash can be found here, http://www.thehalfbakedlife.com/2013/10/fall-for-everything-fall/ ).  I know it is quite a list, let the fun begin.

First it is all about the bacon, so I diced up 4 pieces and through it into my stock pot and cooked it over medium heat,  In the meantime I cut up the onion, carrot & garlic.  The bacon smelled so good I could hardly stand it.  Once the bacon was done the veggies got cooked down and then everything was deglazed and then came the stock & left-over butternut squash.  Everything smelled amazing so I cooked it down a little just to get all the flavors combined and the squash warmed up.  Then to the blender we went until everything was smooth and the half & half and greek yogurt were combined.  Taste to adjust any seasonings and an early lunch was finished and I was a happy, happy girl. 

Spiced Butternut Squash Soup
Serves 6
A velvety and delicious butternut squash soup that is full of fall flavors
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Prep Time
10 min
Cook Time
30 min
Total Time
45 min
Prep Time
10 min
Cook Time
30 min
Total Time
45 min
  1. 4-5 cups Leftover Spiced Butternut Squash, or a fresh batch (recipe can be found at, http://www.thehalfbakedlife.com/2013/10/fall-for-everything-fall/ )
  2. 4 slices bacon - cut into small pieces
  3. 1 carrot - diced
  4. 1 onion - diced
  5. 4 garlic cloves - minced
  6. 1 tbsp ancho chili powder
  7. 1/4 cup dry white wine
  8. 2 cups fat-free chicken stock
  9. 1/4 cup fat-free half & half
  10. 1/4 cup fat-free Greek yogurt
  1. In a large stockpot cook bacon over medium heat until crispy, remove and set aside
  2. Drain bacon grease
  3. Add carrot and onion to stockpot and cook for 8-10 minutes until veggies are tender
  4. Add in garlic and cook for an additional 1 minute
  5. Add in chili powder and stir to coat and combine all veggies
  6. Add in white wine and immediately begin scraping the darkened bits off the bottom of the pot to deglaze the pan
  7. Add in the stock & butternut squash and let simmer for 15-20 minutes over a medium low heat
  8. Remove off of the heat and transfer, in batches to a blender, to puree to desired consistency
  9. Add in half & half and Greek yogurt to each batch until all combined and smooth
  10. Serve soup topped with crumbled bacon and green onions
  11. ENJOY!
  1. Each serving (about 3/4 - 1 cup) is 4 WW+ points
Nutritional Info
  1. Calories: 163 Total Fat: 1.6 g Saturated Fat: 0.5 g Trans Fat: 0 g Cholesterol: 2.9 mg
  2. Sodium: 558.1 mg Total Carbs: 36.6 g Dietary Fiber: 4.6 g Sugars: 16.8 g Protein: 4.5 g
The Half Baked Life http://www.thehalfbakedlife.com/
You could also top this soup with pepitas or sour cream as well.   This soup makes me feel all warm and cozy, even if it is not cold outside.  🙂

Happy (half) Baked Day – MJ

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