Butternut Squash Soup

• 1 1/2# butternut squash
• 1 t. oil
• 2 stalks celery, chopped
• 1 small onion, diced
• 1 carrot, chopped
• 1 t. cumin
• 1/4-1/2 t. ground chipotle chili
• 1/8 t. ground cloves
• 6 c. vegetable stock
• 1 t. sea salt
• 1/4 t. freshly ground black pepper
• 1/2 c. nonfat plain yogurt
• 2 T. fresh snipped parsley or chives

1. Preheat oven to 350.
2. Cut squash in half and remove seeds. 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.
3. Heat oil in a large pot over medium heat. Add celery, onion, carrot and stir to coat. Cover, reduce heat to medium-low and cook, stirring frequently, until soft, 8-10 minutes.
4. Stir in the squash flesh, cumin, chipotle to taste and cloves. Add stock and simmer, covered, until the vegetables are very tender, 20-25 minutes.
5. Puree the soup with and immersion blender until smooth. Season with salt and pepper.
6. Garnish with a drizzle of yogurt and sprinkle with chives (or parsley).

oil, stalks celery, onion, carrot, cumin, ground chipotle chili, ground cloves, vegetable stock, salt, ground black pepper, nonfat plain yogurt, parsley

Taken from www.epicurious.com/recipes/member/views/butternut-squash-soup-50027018 (may not work)