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Ingredients

• 1 1/2 pounds (1 small to medium)  butternut or other winter squash
• 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, (see Note)
• 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

Description

This Silky-smooth Butternut Soup Gets A Hit Of Spice From Chipotle, Cloves And Cumin. Adapted From Chef Jesus Gonzalez, Chef Of La Cocina Que Canta At Rancho La Puerta.

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