Preheat oven to 350 degrees F.
Lower squash in half and seed. Advise the halves on a baking sheet, decrease-facet down (survey Tip). Bake till soft when pierced with a knife, 45 minutes to 1 hour. Scoop out flesh when cool adequate to deal with.
Heat oil in a terrific saucepan over medium warmth. Add celery, onion and carrot and drag to coat. Duvet, decrease warmth to medium-low and cook dinner, stirring ceaselessly, till soft, 8 to 10 minutes. Crawl in the squash flesh, cumin, chipotle to taste and cloves. Add broth and simmer, coated, till the greens are very soft, 20 to 25 minutes.
Puree the soup with an immersion blender or a in vogue blender (in batches) till refined. (Use caution when pureeing sizzling liquids.) Season with salt and pepper. Garnish with a drizzle of yogurt and sprinkle of chives (or parsley).
Pointers: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle may presumably even be stamp in the strong level-spice piece of most supermarkets.
For easy cleanup: Recipes that require cooking spray can crawl away on the back of a sticky residue that will presumably even be no longer easy to resplendent. To effect time and withhold your baking sheet having a leer contemporary, line it with a layer of foil forward of you tell the cooking spray.
To form forward: Duvet and refrigerate the soup for up to a pair days.