Close
Cook Time:45 minsAdditional Time:35 minsTotal Time:1 hr 20 minsServings:6Yield:6 servings, about 1 1/4 cups eachJump to Nutrition Facts
Cook Time:45 minsAdditional Time:35 minsTotal Time:1 hr 20 minsServings:6Yield:6 servings, about 1 1/4 cups each
Cook Time:45 mins
Cook Time:
45 mins
Additional Time:35 mins
Additional Time:
35 mins
Total Time:1 hr 20 mins
Total Time:
1 hr 20 mins
Servings:6
Servings:
6
Yield:6 servings, about 1 1/4 cups each
Yield:
6 servings, about 1 1/4 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½poundsbutternut or other winter squash (1 small to medium)1teaspooncanola oil2 stalks celery, chopped1small onion, diced1carrot, chopped1teaspoonground cumin1/4-1/2 teaspoon ground chipotle chile (see Tip)⅛teaspoonground cloves6cupsvegetable broth1teaspoonsea salt¼teaspoonfreshly ground pepper½cupnonfat plain yogurt2tablespoonssnipped fresh chives or chopped parsley
Cook Mode(Keep screen awake)
Ingredients
1 ½poundsbutternut or other winter squash (1 small to medium)
1teaspooncanola oil
2 stalks celery, chopped
1small onion, diced
1carrot, chopped
1teaspoonground cumin
1/4-1/2 teaspoon ground chipotle chile (see Tip)
⅛teaspoonground cloves
6cupsvegetable broth
1teaspoonsea salt
¼teaspoonfreshly ground pepper
½cupnonfat plain yogurt
2tablespoonssnipped fresh chives or chopped parsley
DirectionsPreheat 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).TipsTips: 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.Originally appeared: EatingWell Magazine, Soup Cookbook
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).TipsTips: 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.
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.
Originally appeared: EatingWell Magazine, Soup Cookbook
Rate ItPrint
Nutrition Facts(per serving)104Calories3gFat18gCarbs2gProtein
Nutrition Facts(per serving)
- 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.
