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Curried Butternut Squash Soup

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Ingredients

1 butternut squash, halved and seeded

2 teaspoons vegetable oil

1 large onion, chopped

1 rib celery, finely chopped

2 cloves garlic, minced

2 teaspoons curry powder

1 tablespoon grated fresh ginger

1/3 cup white wine or apple juice

2 cans (14 1/2 ounces each) fat-free reduced-sodium chicken broth or vegetable broth

1/4 teaspoon salt

1/2 cup low-fat plain yogurt, at room temperature

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