In case you didn’t notice from my Little Owl Cookies yesterday, The Smart Cookie Kitchen is in full-fledged Fall mode! I’m not going to beat around the bush with you guys; you can be expecting an influx of fall-themed treats and eats from now until Thanksgiving. This is the food season I live for: squash, apple, cinnamon, soup, PUMPKIN, and all-things comforting and delicious. Could you ask for a better assortment of seasonal goodies?
The only problem with some autumn eats is the scary amount of fat and calories they pack. Fall foods are meant to be comforting and indulgent, like mac & cheese or cream-based soups, but that often makes them more appropriate for a bear preparing to hibernate than a girl trying to be slim and trim. Luckily, I’ve got just the recipe to give us all the heart-warming fall comfort and flavors we love while still being light and nutritious: Butternut Squash & Corn Bisque.
The term “bisque” here is deceiving. You hear it and immediately think of thick, rich, creamy soups laden with fat and calories. In the case of my Butternut Squash & Corn Bisque, you’d be half-right. You see, it’s got this crazy thick, velvety texture, but there ain’t an ounce of cream in it. In fact, it’s pure butternut squash that gives it a rich, creamy quality. But don’t be fooled; you can have a whole serving for under 200 calories.
However, my favorite thing about this soup is not that it’s low-cal, or even that it’s packed with nutrients thanks to the butternut squash. No, what I love is the incredible flavor it bears. It truly tastes like fall in a bowl. One little spoonful sends you spiraling into autumn with glee. This is in part due to the butternut squash, but also thanks to that wonderful, warm sage. No herb embodies the flavor of fall better than sage. Plus, for a twist on traditional butternut squash soup, I added sweet corn. It really makes every spoonful pop with flavor.
Belly up to a bowl of this ultra-hearty soup and dive into flavorful, creamy goodness. It’s super satisfying (or should I say “soup-er?” Ha!), and so very good for you. There’s no need to feel an ounce of guilt. Just sprinkle some parmesan over top and savor the season.
A Few Tips Before You Get Cooking:
- Butternut squash is a huge pain to peel and chop. I recommend buying the pre-peeled and chopped stuff. The extra cost is worth the energy you’ll save.
- Fresh sage is an absolute MUST in this recipe. If you’re not going to use it, then you shouldn’t even bother.
- Grated or shredded parm is fine for topping.
- Chop up low-cal, whole-wheat tortillas and bake at 350 degrees F until crisp to make healthy dippers for the soup.
- Feeding a family? Double or triple the recipe.
Butternut Squash & Corn Bisque
By The Smart Cookie Cook
Yield – 2 servings (or 1 serving if you’re a pig like me)
- 1 1/4 cups vegetable stock
- 1/4 cup sliced yellow onion
- 1 clove fresh garlic, minced
- 2 generous cups chopped butternut squash
- 2 tsp. finely chopped fresh sage
- 3/4 cup frozen corn
- 1/4 tsp. kosher salt
- 1/8 tsp. pepper
- parmesan cheese, for topping
- Heat vegetable stock in a medium pan over medium heat. Add the onions and garlic. Cover and let cook until softened, about 5 minutes.
- Meanwhile, place the chopped squash in a microwave-safe dish filled with 1/4-inch water. Cover and cook in microwave on high for 5-10 minutes, or until fork tender.
- Add the squash to the broth. Use an immersion blender to smooth to your desired consistency (I left it a bit chunky). If you don’t have an immersion blender, place the squash in a regular blender and puree before adding to the broth. Stir in the sage, corn, salt, and pepper. Cover and let cook, stirring occasionally, until corn is tender. Remove from heat and serve immediately. Garnish with parmesan cheese.