Baja Butternut Squash Soup
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
10
ingredients
- 1 1⁄2 lbs butternut squash (1 small to medium) or 1 1/2 lbs 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 Note)
- 1⁄8 teaspoon ground cloves
- 6 cups vegetable broth
- 1 teaspoon sea salt
- 1⁄4 teaspoon fresh ground pepper
- 1⁄2 cup nonfat plain yogurt
- 2 tablespoons snipped fresh chives or 2 tablespoons chopped parsley
directions
- Preheat oven to 350°F.
- 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.
- 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 & Notes.
- Make Ahead Tip: Cover and refrigerate the soup for up to 3 days.
- Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle can be found in the specialty-spice section of most supermarkets or online at penzeys.com.
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RECIPE SUBMITTED BY
Queen Dana
United States
I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.