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Heat the oil in a heavy four-liter saucepan.
Add the onions or leek and sauté, stirring for 3 minutes.
Reduce heat to low, and sauté slowly until they are translucent – don’t let them brown.
Stir in the garlic.
Add the grated squash and sauté, stirring for 8-10 minutes until soft.
Add 2 cups of the broth, cover and simmer until the squash is very tender, about 15 minutes.
Puree the mixture with a stick-blender.
Return the puree to the saucepan adding the rest of the broth - and more, if needed – stir and reheat slowly.
Add the brandy or wine.
Season with salt and pepper flakes, add the yogurt and stir well to mix; taste and adjust the seasoning.
Serve topping each portion with sautéed peas and pine nuts, drizzling with some fruity olive oil, if you like.