Low-Calorie • Vegetarian • Gluten-Free

Active 45 min

Total 1 hr 20 min

Spicy Butternut Squash Soup

This silky-smooth soup has Southwestern flair and gets a kick of spice from cumin, chipotle and cloves. Other winter squash, such as buttercup, acorn, kabocha and kuri, are also delicious in it. (Photo)

• 1½ pounds butternut or other winter squash
• 1 tablespoon canola oil
• 2 stalks celery, chopped
• 1 small onion, diced
• 1 carrot, chopped
• 1 teaspoon ground cumin
• ¼-½ teaspoon ground chipotle chile
• ⅛ teaspoon ground cloves
• 6 cups low-sodium vegetable broth
• 1 teaspoon sea salt
• ¼ teaspoon ground pepper
• ½ cup low-fat plain yogurt
• 2 tablespoons snipped fresh chives or chopped parsley

1. Preheat oven to 350°F.

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.

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.

4. Puree the soup with an immersion blender or in a blender (in batches) until smooth. (Use caution when blending hot liquids.) Season with salt and pepper. Garnish with yogurt and chives (or parsley).

Serves 6: about 1¼ cups each

Calories 104 | Fat 3g (sat 0g) | Cholesterol 1mg | Carbs 18g | Total sugars 7g (added 0g) | Protein 2g | Fiber 4g | Sodium 544mg | Potassium 473mg.

Nutrition bonus: Vitamin A (239% daily value) | Vitamin C (38% dv).