• 10servings
  • 80minutes
  • 60calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Potassium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 pound(s) (1 small to medium) butternut or other winter squash

  2. 1 teaspoon(s) canola oil

  3. 2 stalk(s) celery , chopped

  4. 1 small onion , diced

  5. 1 carrot , chopped

  6. 1 teaspoon(s) ground cumin

  7. 1/4 teaspoon(s) ground chipotle chile (see Note)

  8. 1/8 teaspoon(s) ground cloves

  9. 6 cup(s) vegetable broth

  10. 1 teaspoon(s) sea salt

  11. 1/4 teaspoon(s) freshly ground pepper

  12. 1/2 cup(s) nonfat plain yogurt

  13. 2 tablespoon(s) snipped fresh chives or chopped parsley

Instructions Jump to Ingredients ↑

  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 parsley).


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