Cook frozen squash in a medium saucepan according to package directions until thoroughly heated. Add broth, applesauce and ginger and bring to a boil, stirring frequently. Reduce heat and simmer for 5 minutes. Reserve ½ of the squash. Puree soup and add the reserved squash back into the pan to add texture & color. Remove from heat and stir in yoghurt and allspice. Season with salt and pepper to taste. Serve in bowls with a dollop of yoghurt and chopped chives for garnish.

Makes about 4 servings.