|Butternut squash||1 Medium|
|Onion||1 Large, coarsely chopped|
|Chicken broth||28 Ounce (Reduced Sodium / Regular, Divided, 2 Cans, 14 Ounce Each)|
|Ground nutmeg/Freshly grated nutmeg||1⁄2 Teaspoon|
|Ground white pepper||1⁄8 Teaspoon|
|Plain non-fat yogurt||2 Tablespoon (For Garnish)|
|Chives||1 Tablespoon (For Garnish)|
Peel squash; cut flesh into 1/2-inch pieces.
Melt margarine in large saucepan over medium heat.
Cook and stir 3 minutes.
Add squash and 1 can broth.
Bring to a boil over high heat.
Reduce heat to low.
Cover and simmer 20 minutes or until squash is very tender.
Process squash mixture, in 2 batches, in food processor until smooth.
Return soup to saucepan; add remaining can of broth, nutmeg and pepper.
Simmer, uncovered, 5 minutes, stirring occasionally Ladle soup into soup bowls.
Place yogurt in pastry bag fitted with round decorating tip.
Pipe yogurt onto soup in decorative design.
Garnish with chives, if desired.