1 1/2 pounds (1 small to medium) butternut or other winter squash1 teaspoon canola oil2 stalks celery, chopped1 small onion, diced1 carrot, chopped1 teaspoon ground cumin1/4-1/2 teaspoon ground chipotle chile1/8 teaspoon ground cloves6 cups vegetable broth1 teaspoon sea salt1/4 teaspoon freshly ground pepper1/2 cup nonfat plain yogurt

2 tablespoons snipped fresh chives, or chopped parsley

  1. Preheat oven to 350°F.
  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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