Butternut Squash Soup
Rancho La Puerta (Baja Mexico)
Chef Jesus Gonzalez

1 medium butternut squash (about 1 1/2 lbs.)
1 teaspoon cold-pressed oil
1small onion, diced
1 carrot, chopped
2 stalks celery, chopped
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/8 teaspoon ground cloves
6 cups vegetable stock
Sea salt to taste, optional
Black pepper, to taste
1/2 cup nonfat yogurt for garnish
8 chive or parsley sprigs for garnish

Cut squash in half and seed. Bake squash on a bake sheet; cut sides down, in a 350 degree oven for 1 - 1 1/2 hours, or until tender when pierced with a knife. Let cool. Peel away skin and discard. In a large, heavy saucepan, sauté onion with oil over medium heat, until onion is translucent. Add chopped celery and carrot. Cover and cook,stirring frequently, until soft. Add cooked squash and spices. Stir in broth and simmer, covered for 20 minutes. Puree soup in a blender or food processor until smooth. Season with salt and pepper. Serve immediately in warmed bowls. Garnish with a drizzle of yogurt and top with a sprig of parsley or chives.

Servings per recipe: 10 (4 oz. servings)
Calories per serving: 53
Carbohydrate: 11.7 g,
Protein: 2 g,
Fat: 0.73.g,
Fiber: 3.2 g

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