Curried Butternut Squash Soup

1 tablespoon canola oil

1 medium onion, chopped (about 2 cups)

2 cloves garlic, minced

1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes

6 cups low-sodium chicken broth or vegetable broth

1 tablespoon plus 2 teaspoons curry powder

1/2 teaspoon salt, plus more, to taste

2 tablespoons honey

4 teaspoons plain low-fat yogurt, for garnish