Curried Butternut Squash Soup - Ellie Krieger

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped (about 2 cups)
• 2 cloves garlic, minced (about 2 teaspoons)
• One 2 ½-pound butternut squash, peeled, seeded, and cut into 1-inch cubes
• 6 cups low-sodium chicken or vegetable broth
• 1 tablespoon plus 2 teaspoons curry powder
• ½ teaspoon salt, plus more to taste
• 2 tablespoons honey
• 4 teaspoons plain nonfat yogurt, for garnish