Baja Butternut Squash Soup


Prep Time: 45 minutes
Cooking Time: 1 hour
Serves: 10
· 1 small to medium butternut squash
· 1 teaspoon of canola oil
· 2 stalks celery-chopped
· 1 small onion-diced
· 1 carrot-chopped
· 1 teaspoon ground cumin
· ½ teaspoon ground chipotle chile peppers
· 1/8  teaspoon ground cloves
· 6 cups vegetable broth
· 1 teaspoon sea salt
· ¼  teaspoon freshly  ground pepper
· ½  cup non-fat plain yogurt
· 2 tablespoon snipped fresh chives or chopped parsley
Preheat oven to 350 degree


Cut squash in half and seed.  Place halves on a baking sheet, cut side down.  Bake until tender-45 minutes to an hour.  Scoop out flesh when cool.


Heat oil in a large saucepan over medium heat.   Add celery, onion and carrot and-stir to coat.  Cover and reduce heat to medium low and cook, stirring frequently until soft, 8 to 10 minutes.  Stir in the squash flesh, cumin, cloves and chipotle to taste.  Add broth and simmer covered until the vegetables are very tender, 20-25 minutes.


Puree soup in a blender (in batches) until smooth.  Season with salt and pepper.  Garnish with yogurt and sprinkle of chives or parsley


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