Ingredients
1 medium butternut squash (about 1-1/2 pounds), peeled
1 tsp. butter or margarine
1 large onion, coarsely chopped (about 1 cup)
2 cans (14 oz. each) chicken broth, divided
1/2 cup heavy cream
1/2 tsp. nutmeg or freshly grated whole nutmeg
1/8 tsp. ground white pepper

Directions
Cut the squash in half lengthwise and discard the seeds. Cut flesh into 1/2 inch pieces and set aside.

Melt butter in a large saucepan over medium heat until it is bubbly. Add the chopped onion. Cook and stir until the onion pieces are tender. Add one can of broth and the reserved squash. Bring to a boil over high heat, then reduce heat to low. Cover and simmer about 20 minutes or until the squash is very tender.

Process the squash mixture in 2 batches in an electric food processor until smooth. Return the pureed soup to the saucepan. Add the remaining can of broth, heavy cream, nutmeg and pepper. Simmer uncovered for 5 minutes, stirring occasionally. Ladle soup into bowls, garnish with yogurt and chives if desired.