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    Baja Butternut Squash Soup

    This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin. Adapted from Chef Jesús González, Chef of La Cocina Que Canta at Rancho La Puerta.


    • 1 1/2 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
    • 1/8 teaspoon ground cloves
    • 6 cups vegetable broth
    • 1 teaspoon sea salt
    • 1/4 teaspoon freshly ground pepper
    • 1/2 cup nonfat plain yogurt
    • 2 tablespoons snipped fresh chives, or chopped parsley


    Step 1
    Preheat oven to 350°F.
    Step 2
    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.
    Step 3
    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.
    Step 4
    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).

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