Step 1

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Step 2

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.

Step 3

In large pot, combine baked squash, vegetable broth and spices. Bring to boil, then lower heat and simmer for another 10 minutes.

Step 4

Using an immersion blender, puree mixture until smooth.

Step 5

Add yogurt and additional salt and pepper to taste. If desired, add additional broth to thin out to desired consistency.

Step 6

Serve topped with additional yogurt, pepitas and freshly chopped herbs.