Spicy Red Lentil Soup With Butternut Squash And Cauliflower

Ingredients

• 6 tablespoons canola oil
• 2 cups cubed (1/2-inch dice) butternut squash or same quantity of pre-cut squash
• 2 cups cauliflower florets, cut lengthwise into 1/2-inch slices, packaged florets work fine
• 1 cup chopped onion
• 1 1/2 teaspoon curry powder, plus more if desired
• 1 1/4 teaspoon ground ginger
• 1 teaspoon ground cumin
• freshly ground black pepper
• 1 cup red lentils
• 2 teaspoons minced garlic
• 5 cups chicken broth or stock, plus more if needed
• 2 cups (packed) baby spinach leaves
• kosher salt
• 1 cup greek-style yogurt
• 1/4 cup chopped cilantro