|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.
Serving size: Complete recipe
Calories 947 Calories from Fat 60
% Daily Value*
Total Fat 7 g10.7%
Saturated Fat 1.8 g9.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2087.4 mg87%
Total Carbohydrates 222 g73.9%
Dietary Fiber 38.1 g152.4%
Sugars 53.9 g
Protein 27 g53.4%
Vitamin A 3391% Vitamin C 608.9%
Calcium 88.9% Iron 67.6%
*Based on a 2000 Calorie diet