Baja Butternut Squash Soup

This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin. Adapted from Chef Jesús González, Chef of La Cocina Que Canta at Rancho La Puerta. Ingredients 1 1/2 pounds butternut or other winter squash (1 small to medium) 1 teaspoon canola oil 2 stalks celery, chopped 1 small onion, diced 1 carrot, chopped 1 teaspoon ground cumin 1/4-1/2 teaspoon ground chipotle chile 1/8 teaspoon ground cloves 6 cups vegetable broth 1 teaspoon sea salt 1/4 teaspoon freshly ground pepper 1/2 cup nonfat plain yogurt 2 tablespoons snipped fresh chives, or chopped parsley Instructions Preheat oven to 350°F. 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. 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. 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). Nutritional Information Makes: 10 servings Serving size: 3/4 cup each Calories 60 Fat 1g Saturated fat 0g Mono Fat 0g Cholesterol 0g Carbohydrates 12g Protein 2g Dietary fiber 3g Sodium 768mg Potassium 249mg