1 tsp canola oil
2 stalk celery, chopped
1 small onion, diced
1 carrot, chopped
1 tsp freshly ground pepper
½ tsp ground chipotle chili (see Note)
⅛ tsp ground clove
6 cup vegetable broth
1 tsp sea salt
¼ tsp freshly ground pepper
½ cup plain non-fat yogurt
2 Tbsp 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 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).
Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle can be found in the specialty-spice section of most supermarkets.
To Make Ahead: Cover and refrigerate the soup for up to 3 days.