![3935702.jpg](https://cdn.statically.io/img/www.eatingwell.com/thmb/VFIVP2kDjacYNdkiYYCAP5GADrw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3935702-a37e29bba400487ea397a0060d921b91.jpg)
Ingredients
-
1 ½ 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 (see Tip)
-
⅛ teaspoon ground cloves
-
6 cups vegetable broth
-
1 teaspoon sea salt
-
¼ teaspoon freshly ground pepper
-
½ cup nonfat plain yogurt
-
2 tablespoons snipped fresh chives or chopped parsley
Directions
-
Preheat oven to 350 degrees F.
-
Cut squash in half and seed. Place the halves on a baking sheet, cut-side down (see Tip). 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).
Tips
Tips: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle can be found in the specialty-spice section of most supermarkets.
For easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
To make ahead: Cover and refrigerate the soup for up to 3 days.
Nutrition Facts (per serving)
104 | Calories |
3g | Fat |
18g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Serving Size 1 1/4 cups | |
Calories 104 | |
% Daily Value * | |
Total Carbohydrate 18g | 7% |
Dietary Fiber 4g | 14% |
Total Sugars 7g | |
Protein 2g | 5% |
Total Fat 3g | 4% |
Saturated Fat 0g | 2% |
Cholesterol 1mg | 0% |
Vitamin A 11971IU | 239% |
Vitamin C 23mg | 25% |
Folate 38mcg | 10% |
Sodium 544mg | 24% |
Calcium 118mg | 9% |
Iron 1mg | 7% |
Magnesium 41mg | 10% |
Potassium 474mg | 10% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.