Scatter butternut squash cubes on a foil-lined baking sheet sprayed with non-stick cooking spray. Drizzle with olive oil then sprinkle with curry powder, salt and pepper. Toss well then roast until tender and caramelized, about 20-25 minutes.
Once squash is roasted, place in a high speed blender and begin pulsing until smooth. Slowly drizzle in the chicken broth along with another pinch salt and pepper.
If you want to make the soup a bit more rich and creamy, add the plain yogurt to the blender and pulse again until smooth. To warm soup, pour mixture in to a medium sauce pot and heat until warmed through. Check for seasoning and adjust accordingly.
Excellent source of Vitamins A and C, good source of Calcium and Iron