1 1/2 Lb Butternut Squash
1 Tsp Canola Oil 1/2 Tsp Hot Paprika
1/2 Cup Celery, chopped 1/4 Tsp Tumeric
1/2 Cup Carrot, chopped 32 Ounce vegetable broth
1 Tsp ground cumin 1 Tsp Salt
1/2 Tsp Ancho Chili Powder
Preheat oven to 350F. Cut squash in half and seed. Place the halves on a baking sheet, cut-side down. Add the potatoes to the pan and bake until tender when pierced with a knife, 45 minutes to 1 hour. Scoop out flesh when cool enough to handle.
Heat oil in a large saucepan over medium heat. Add celery and carrot and stir to coat. Sweat until soft, 8 to 10 minutes. Stir in the squash flesh, peeled potato and spices. 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.
5 Servings - Per Serving: 153 Cal (28% from Fat, 7% from Protein, 64% from Carb); 3 g Protein; 5 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 26 g Carb; 4 g Fiber; 4 g Sugar; 101 mg Calcium; 2 mg Iron; 1313 mg Sodium