From: EatingWell

This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin.

Ingredients

1 1/2 pounds (1 small to medium) butternut or other winter squash. This can be purchased precut.
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)
1/8 teaspoon ground cloves

Instructions

Preheat oven to 350 °F.
If using whole squash, 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. If using precut squash, simply simmer in water until tender.
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.
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).

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
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 information

Serving size: about 3/4 cup

Per serving: 49 calories; 1 g fat(0 g sat); 3 g fiber; 10 g carbohydrates; 2 g protein;