Indian-Spiced Butternut Squash Soup with Yogurt | Christopher Kimball’s Milk Street | Recipes, TV an

Ingredients

• 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
• 2 -pound butternut squash, peeled, seeded and cut into ½-inch chunks (4 cups)
• 2 medium carrots, peeled and cut into ½-inch chunks
• 1 medium yellow onion, chopped
• Kosher salt
• 1 tablespoon finely grated fresh ginger
• 1 ½ teaspoons ground cumin
• 1 teaspoon ground coriander
• ½ to ¾ teaspoon cayenne pepper, divided
• ½ cup shelled pumpkin seeds (pepitas)
• ½ cup plain whole-milk yogurt, plus more to serve