Ingredients

1 1/2 Butternut or other winter squash

1 t canola oil

2 stalks celery, chopped

1 small onion, diced

1 carrott, chopped

1 t ground cumin

1 chipotle chili in abodoe sauce, chopped

1/8 t ground cloves

6 cups vegetable broth

1 teaspoon sea salt

1 t freshly ground pepper

1/2 cup nonfat plain yogurt

2 T chopped fresh chives or cilantro

Preparation

  1. Preheat oven to 350 degrees.
  2. Cut squash in half and seed. Place the halves on a baking sheet, cut-side down. Bake until tender when pierced with a knife, 45 minutes to 1 hour. Scoop out flesh when cool enough to handle.
  3. Heat oil in a large saucepan over medium heat. Add celery, onion and carrot and stir to coat. Cover, reduce heat to medium-low and cook, stirring frequently, until soft, 8 to 10 minutes. Stir in the squash flesh, cumin, chipotle to taste and cloves. Add broth and simmer, covered, until the vegetables are very tender, 20 to 25 minutes.
  4. Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with salt and pepper. Garnish with a drizzle of yogurt and sprinkle of chives (or cilantro).