Ingredients
1 1/2# butternut squash
1 t. oil
2 stalks celery, chopped
1 small onion, diced
1 carrot, chopped
1 t. cumin
1/4-1/2 t. ground chipotle chili
1/8 t. ground cloves
6 c. vegetable stock
1 t. sea salt
1/4 t. freshly ground black pepper
1/2 c. nonfat plain yogurt
2 T. fresh snipped parsley or chives
Preparation
Preheat oven to 350.
Cut squash in half and remove seeds. 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.
Heat oil in a large pot over medium heat. Add celery, onion, carrot and stir to coat. Cover, reduce heat to medium-low and cook, stirring frequently, until soft, 8-10 minutes.
Stir in the squash flesh, cumin, chipotle to taste and cloves. Add stock and simmer, covered, until the vegetables are very tender, 20-25 minutes.
Puree the soup with and immersion blender until smooth. Season with salt and pepper.
Garnish with a drizzle of yogurt and sprinkle with chives (or parsley).
