Ingredients

• 1 1/2 pounds (1 butternut or other winter squash
• 1 teaspoon canola oil
• 2 stalks celery, chopped
• 1 small onion, diced
• 1 carrot, chopped
• 1 teaspoon ground cumin
• 1/4-1 teaspoon ground chipotle chile, (see Note)
• 1/8 teaspoon ground cloves
• 6 cups vegetable broth
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup nonfat plain yogurt
• 2 tablespoon snipped fresh chives, or chopped parsley

---

Cooking Directions

Step 1

Preheat oven to 350°F.

Step 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.

Step 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.

Step 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 parsley).