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Spicy Butternut Squash Soup

January/February 2009, EatingWell 500 Calorie Dinners (2010)

Your rating: None Average: 2.3 (13 votes)

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.


Spicy Butternut Squash Soup

Makes: 6 servings, about 1 1/4 cups each

Serving Size: about 1 1/4 cups

Active Time:

Total Time:

Ingredients

  • 1 1/2 pounds (1 small to medium) butternut or other winter squash
  • 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 Tip)
  • 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

Preparation

  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 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.
  • Tip: 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.

Nutrition

Per serving: 91 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 17 g carbohydrates; 0 g added sugars; 7 g total sugars; 3 g protein; 4 g fiber; 694 mg sodium; 354 mg potassium.

Nutrition Bonus: Vitamin A (223% daily value), Vitamin C (23% dv)

Carbohydrate Servings: 1

Exchanges: 1 vegetable


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