Baja Butternut Squash Soup

Name: Baja Butternut Squash Soup
Total time: 1 h 20 min
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 Note); ⅛ teaspoon ground cloves; 6 cups vegetable broth; 1 teaspoon sea salt; ¼ teaspoon freshly ground pepper; ½ cup nonfat plain yogurt; 2 tablespoons snipped fresh chives or chopped parsley

Rating: 4.33 stars

18 Ratings
8 Reviews

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.

Jesús González

Source: EatingWell Magazine, January/February 2009

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Recipe Summary

total:

1 hr 20 mins

Servings:

Nutrition Profile:

Low-Calorie

Low Carbohydrate

Low Fat

High Fiber

Gluten-Free

Vegetarian

Low Added Sugars

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F.

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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).

Tips

Make Ahead Tip: Cover and refrigerate the soup for up to 3 days.

Note: 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.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

Serving Size: about 3/4 cup

Per Serving:

49 calories; protein 2g; carbohydrates 9.7g; dietary fiber 2.5g; sugars 3.7g; fat 0.6g; saturated fat 0.1g; cholesterol 0.3mg; vitamin a iu 6074.8IU; vitamin c 8.4mg; folate 16mcg; calcium 52mg; iron 0.4mg; magnesium 18.9mg; potassium 212.1mg; sodium 642.5mg; thiamin 0.1mg.

Exchanges:

1 vegetable

Reviews (8)

Read More Reviews

18 Ratings

5 star values: 6
4 star values: 12
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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EatingWell User

10/27/2012

Wonderful soup! Fed it to my co-workers got raves and requests for for recipe. Followed recipe (don't always) put dollops of Greek Yorgurt on top. You need to use the Smoked Chipolte Chilie. That's what gives it the smoky flavor. Read More

EatingWell User

10/30/2011

As with every recipe from your magazine that I have tried this one is a winner! It has more flavor than I imagined it would and is actually very hardy. I can't wait for my next issue. I made all of the tofu recipes in the June issue and one of them twice and they were all great! Thank you so much!!! Read More

sallybagz@gmail.com

10/29/2011

Baja Butternut Squash Soup This soup was just the ticket for a chilly Vermont afternoon accompanied by a whole wheat French bread dipped in olive oil and garlic. I mistakenly used 1/4 tsp of chipotle chile pepper instead of the recommended 1/8th but it added a great kick and greatly enhanced the soup's heating powers. Next time I'll use 4 cups of veggie broth rather than the 6 cups...and there will definitely be a next time! This constitutes 2 points plus on the Weight Watchers program...thank you for including the nutrition values! Pros: I love the 'cleanness' of this soup fresh veggies little or no fat Cons: Had it been slightly thicker it would have knocked our socks off! Read More

kelley.borer@gmail.com

10/30/2011

I was thrilled with the outcome of this soup it was creamy spicy rich and overall a great success. I also only used four cups of vegetable broth and it was perfect. My boyfriend doesn't like celery so I replaced the celery stalks with two carrots and it was just fine. Read More

EatingWell User

10/30/2011

This was a really easy soup to make. I substituted chili powder for the chipotle and didn't have cloves so I used allspice and 4 cups of broth not 6. I used an immersion blender and when the vegetables were blended I added the 1/2 cup of yogurt and blended further to make it creamier. It was very good. Read More

EatingWell User

01/08/2012

Zippy hearty delicious! Delicious. Like others I used 4 cups of broth instead of six. The exact salt & pepper measurements noted are perfect; once added they took the soup to a new level. My roommate added cinnamon to hers so I might try that for my next bowl. Read More

EatingWell User

10/30/2011

What a disappointment this soup was. It had an off flavor and to me was not very good. Read More

mhardt2115@yahoo.com

10/30/2011

Will make this again the flavor was excellent. I followed the recipe with the exception of using a different chile powder rather than the chipotle and only used 4 cups of vegetable broth so the soup had more body. I am also freezing some. I did use an immersion blender which works very well for this soup but left some chunks in it. Read More

EatingWell User

10/29/2011

Just finished this and consensus in the family (including a 6 1/2 year old) was that it was really good! I substituted the chili powder for the chipotle (using the minimum amount just to keep the heat down for the kiddo) and decided to add 2T of brown sugar just for something different in hopes of keeping the kiddo from turning up her nose right away (and I think it worked). This will definitely be made again. Read More