Spray 2-quart sauce pan with cooking spray. Heat canola oil for 1 minute over medium heat. Add onion; cook until onion is tender, stirring constantly. Stir in soup, water, nutmeg and pepper. Add spinach. Heat to boiling breaking up spinach with fork and stirring occasionally. Reduce heat to low. Cover; cook 5 minutes or until spinach is tender. Remove from heat. In covered blender, blend half of soup mixture and 1/4 cup yogurt until smooth. Pour into serving bowl. Repeat with remaining soup mixture and yogurt. Garnish with sweet red pepper strips if desired. Serves 4.