Melt margarine in large saucepan over medium heat. Add onion; 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.
Purée soup in batches in blender, returning blended soup to saucepan after each batch. (Or use hand-held immersion blender.) Add remaining can of broth, nutmeg, and pepper. Simmer, uncovered, 5 minutes, stirring occasionally.
Ladle soup into 6 serving bowls; serve with yogurt and chives, if desired.
Variation. Add 1/2 cup whipping cream or half-and-half with the second can of broth.
Gluten-free variation. To make this dish gluten free, be sure to read ingredient labels carefully and purchase gluten-free chicken broth.
Calories: 79 calories, Carbohydrates: 14 g, Protein: 5 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 107 mg, Fiber: 4 g
Exchanges per serving: 1 bread/starch.
Copyright Diabetic Cooking.