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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 Jesùs González, Chef Of La Cocina Que Canta At Rancho La Puerta.

Eating Well