Preheat oven to 400°F. Line a baking sheet with parchment paper.
Toss squash with olive oil and salt. Spread onto baking sheet and bake for 30-40 minutes, tossing occasionally, until pieces can be easily pierced with a fork.
In large pot, combine baked squash, vegetable broth and spices. Bring to boil, then lower heat and simmer for another 10 minutes.
Using an immersion blender, puree mixture until smooth.
Add yogurt and additional salt and pepper to taste. If desired, add additional broth to thin out to desired consistency.
Serve topped with additional yogurt, pepitas and freshly chopped herbs.