YIELD Makes 6 servings (about 5 cups)
INGREDIENTS
1 teaspoon margarine or butter 1 large onion, coarsely chopped 1 medium butternut squash (about 1-1/2 pounds), peeled, seeded and cut into 1/2-inch pieces 2 cans (about 14 ounces each) reduced-sodium or regular chicken broth, divided 1/2 teaspoon ground nutmeg or freshly grated nutmeg 1/8 teaspoon white pepper Plain nonfat yogurt and chives (optional)PREPARATION:
- Melt margarine in large saucepan over medium heat. Add onion; cook and stir 3 minutes. Add squash and 1 can chicken broth; bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes or until squash is very tender.
*At this point, soup may be covered and refrigerated up to 2 days before serving. Reheat over medium heat, stirring occasionally.
- Process squash mixture, in small 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 onto soup in decorative design. Garnish with chives.