This soup is a vegetarian and gluten-free spin on the hearty fall classic.  A hot, velvety bowl would serve just as well on the Thanksgiving table, or a cozy winter night in front of the TV.

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Excerpted from EatingWell Soups Copyright © 2018 by Meredith Corporation. Used by permission of Houghton Mifflin Harcourt. All rights reserved.

Recipe Summary

active:
45 mins
total:
45 mins
Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 350°F.

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  • 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 esh when cool enough to handle.

  • Heat oil in a large saucepan over medium. 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 esh, cumin, chipotle to taste, and cloves. Add broth and simmer, covered, until the vegetables are very tender, 20 to 25 minutes. 

  • 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).

Nutrition Facts

104 calories; fat 3g; saturated fatg; cholesterol 1mg; fiber 4g; protein 2g; carbohydrates 18g; sugars 7g; sodium 544mg.