Butternut Squash Soup with Celery & Carrots

Directions

Preheat oven to 350°F.

Cut squash in half and seed.

Arrange the halves on a baking sheet, cut-side down.

Bake until tender when pierced with a knife, 50 to 60 minutes.

Cool for a while until you can handle it, scoop out flesh.

Heat oil in a large saucepan over medium heat.

Stir in celery, onion and carrot and stir to coat.

Cover, reduce heat to medium-low and cook, stirring frequently, until soft, about 9 minutes.

Add the squash flesh, cumin, chipotle to taste and cloves and stir well.

Pour in broth and simmer, covered, until the vegetables are very tender, about 22 minutes.

Purée the soup in a mixer with caution, divide into several bunches.

Season with salt and pepper to taste.

Spoon some yogurt and sprinkle some parsley or chives on top.

Serve warm.