WARNING, this shit is healthy. I know, who am I? But the truth is, it doesn’t taste healthy. At all. It tastes like bacon and chipotle peppers.
Did you know that by simply pureeing 1/3 of your soup base, you can make practically any soup creamy and thick? Yep. Let that sink in. You don’t have to use flour and butter + heavy cream to make a soup thick.
Go ‘head. Talk amongst yourselves on this one.
Let me do you one further, if you eliminate the bacon on this one, its Vegan. Now it’s also insane to eliminate the bacon, I am just saying that you could if you were opposed to joy.
Bacon is the only reason in the world (besides macaroni and cheese) that I couldn’t be vegan. Also, butter. But mostly bacon.
So the next time you’re making a soup, try taking 1/3 of the mixture out after it’s fully cooked, throwing it in a blender, pureeing, and then adding it back to the soup. I promise. Works like a charm, every time.
- Bacon - 5 slices
- Butternut Squash - 1, peeled seeded and diced
- onion - 1, diced
- vegetable stock - 4 cups
- garlic - 3 cloves, diced
- chipotle peppers in adobo sauce - 2, seeded and diced
- frozen corn - 1 bag
- salt and pepper - 1 teaspoon each