Butternut Squash Soup with Celery and Carrots

• 1 1/2 pounds butternut squash or other winter squash
• 3/4 teaspoon olive oil or canola oil
• 3 stalks celery chopped
• 2 small onions diced
• 2 small carrots diced
• 1 1/4 teaspoons cumin ground
• 1/2 teaspoon chipotle chili peppers or to taste, ground
• 1 pinch cloves, ground
• 6 cups stock vegetable or other broth
• 3/4 teaspoon sea salt or to taste
• 1 x black pepper freshly ground
• 23 cup yogurt, plain prefer low-fat
• 3 tablespoons parsley leaves freshly chopped or chives

1. Preheat oven to 350F.
2. Cut squash in half and seed.
3. Arrange the halves on a baking sheet, cut-side down.
4. Bake until tender when pierced with a knife, 50 to 60 minutes.
5. Cool for a while until you can handle it, scoop out flesh.
6. Heat oil in a large saucepan over medium heat.
7. Stir in celery, onion and carrot and stir to coat.
8. Cover, reduce heat to medium-low and cook, stirring frequently, until soft, about 9 minutes.
9. Add the squash flesh, cumin, chipotle to taste and cloves and stir well.
10. Pour in broth and simmer, covered, until the vegetables are very tender, about 22 minutes.
11. Puree the soup in a mixer with caution, divide into several bunches.
12. Season with salt and pepper to taste.
13. Spoon some yogurt and sprinkle some parsley or chives on top.
14. Serve warm.

butternut squash, olive oil, celery, onions, carrots, cumin ground, chipotle chili peppers, stock vegetable, salt, black pepper, yogurt, parsley

Taken from recipeland.com/recipe/v/butternut-squash-soup-celery-ca-51553 (may not work)