Add onion and celery; cook, stirring often, until translucent and softened, 5 to 6 minutes.
Stir in squash, broth, potatoes and 1/4 teaspoon salt; bring to a boil over high heat.
Using an immersion blender, puree the soup until very smooth, 2 to 3 minutes.
Photo: Victor Protasio
(Use caution when blending hot liquids.
Alternatively, pour half the soup into a blender.
Secure the lid on the blender and remove the center piece to allow steam to escape.
Place a clean towel over the opening.
Process until smooth, about 2 minutes.
Pour into a large heatproof bowl.
Repeat the procedure with the remaining soup.)
Stir in 1/4 cup half-and-half and the remaining 1/4 teaspoon salt.
Combine yogurt and the remaining 2 tablespoons half-and-half in a small bowl.
Ladle the soup evenly into 6 bowls.
Top each bowl with about 2 teaspoons yogurt mixture; garnish with chives and additional paprika, if desired.
To make ahead
Prepare soup through Step 2.
Cover and refrigerate for up to 2 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
