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In a 3 1/2-quart pot, heat oil over medium heat. Add onion, garlic and bell pepper. Cook, stirring, until softened, about 7 minutes.
Add broth and squash. Bring to a boil, then lower heat and simmer about 6 minutes.
Remove from heat and cool slightly. Once cooled, puree mixture in 2 batches, adding half the yogurt to each batch.
Reheat sauce gently. Toss with pasta. Top with pine nuts and chives.
- Calories 183
- Carbohydrate Content 18 g
- Cholesterol Content 2 mg
- Fat Content 10 g
- Fiber Content 5 g
- Protein Content 6 g
- Saturated Fat Content 2 g
- Sodium Content 60 mg
- Sugar Content 0 g