1. Preheat oven to 375 degrees F.

2. Pierce squash several times with a fork. Place on a baking sheet or 9-by-13-inch baking pan and bake until squash is tender, about 45 to 60 minutes. Set aside until cool enough to handle.

3. Cut squash in half lengthwise. Using a large fork, scrape seeds out first and save to roast later if desired. With a spoon, scrape flesh from cooked squash into a food processor; discard skins. Add 1 1/2 cups of the water or broth, cinnamon, marjoram, thyme, and nutmeg and puree until smooth. Transfer puree to a large pot. Alternately, combine these ingredients in a pot and puree using an immersion blender. Whisk coconut milk into soup. If you prefer a thinner consistency, add remaining 1/2 cup water or broth. Season with salt and pepper. Heat soup over low heat just until steaming.

4. Ladle soup into bowls. Top with a dollop of Greek yogurt or coconut milk yogurt if using and sprinkle with chopped pistachio nuts.

Source: Hannaford fresh Magazine, November - December 2013