Baja Butternut Squash Soup

Baja Butternut Squash Soup

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.

From EatingWell: January/February 2009, EatingWell 500 Calorie Dinners (2010)
Yield: 10 servings, about 3/4 cup each
Active Time: 45 minutes
Total Time: 1 hour 20 minutes

Ingredients

  1. 1 1/2 pounds (1 small to medium) butternut or other winter squash
  2. 1 teaspoon canola oil
  3. 2 stalks celery, chopped
  4. 1 small onion, diced
  5. 1 carrot, chopped
  6. 1 teaspoon ground cumin
  7. 1/4-1/2 teaspoon ground chipotle chile (see Note)
  8. 1/8 teaspoon ground cloves
  9. 6 cups vegetable broth
  10. 1 teaspoon sea salt
  11. 1/4 teaspoon freshly ground pepper
  12. 1/2 cup nonfat plain yogurt
  13. 2 tablespoons snipped fresh chives or chopped parsley

Preparation

  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).

Tips & Notes

Nutrition

Nutrition Per Serving: 55 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 10 g carbohydrates; 2 g protein; 3 g fiber; 534 mg sodium; 212 mg potassium.

Nutrition Bonus: Vitamin A (160% daily value), Vitamin C (20% dv)

1 Carbohydrate Serving

Exchanges: 1 vegetable