RECIPE OVERVIEW
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).
MAKE AHEAD TIP
Cover and refrigerate the soup for up to 3 days.
RECIPE TIPS
Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle can be found in the specialty-spice section of most supermarkets or online at penzeys.com.
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