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Baja Butternut Squash Soup


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


    1. Preheat oven to 350°F. Cut squash in half and seed. Place halves on baking sheet, cut-side down. Bake until tender when pierced with knife, 45 minutes to 1 hour. Scoop out flesh when cool enough to handle.
    2. Heat oil in 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 squash flesh, cumin, chipotle to taste and cloves. Add broth and simmer, covered, until the vegetables are very tender, 20 to 25 minutes.
    3. Puree soup with 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).

Adapted from Eating Well

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