Split butternut squash in half lengthwise. Remove seeds and fibrous strings with a large spoon. Lay squash cut side down in a glass baking dish. Fill dish with 1” of water, cover tightly with plastic wrap, and microwave on high for 10 minutes or until a knife slides easily through the thickest part of the squash.

Meanwhile, in a medium stock pot, sauté onions in olive oil over medium heat until soft, about 10 minutes. Add 1 cup of the chicken broth to the onions.

Carefully lift hot squash out of water. Hold squash with a towel and scoop out the flesh. Add squash chunks to onions. Sprinkle mixture with the nutmeg, cinnamon, and cloves. Stir to coat evenly.

Place sautéed mixture in a food processor and pulse until smooth, adding more chicken broth if needed. Return to rinsed-out stock pot and add brown sugar. Add remaining chicken broth and stir. Bring to a simmer.

Whisk in pumpkin until soup is smooth. Let simmer for 15 minutes. (If making a day ahead, refrigerate and reheat gently before serving.) Remove from heat and whisk in yoghurt. Serve in warmed cups or bowls, garnished with a dollop of additional yoghurt and chopped fresh chives.

Makes 8 to 10 appetizer servings, 4 to 6 entrée servings.

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