PREPARATION:

1. 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.

2. 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.*
3. Ladle soup into soup bowls. Place yogurt in pastry bag fitted with round decorating tip. Pipe onto soup in decorative design. Garnish with chives.