In a 3-quart saucepan over medium heat, warm the oil. Then, add the onions and garlic, sautéing them until they become soft, which should take around 6 to 7 minutes.
Next, put the butternut squash, broth, curry powder, and salt into the saucepan. Bring the mixture to a boil.
Once boiling, lower the heat and let the soup simmer. Do this until the squash becomes tender, which will be about 12 to 15 minutes.
After that, remove the saucepan from the heat. Stir in the honey and then use an immersion blender, or transfer to a standard blender, to purée the soup until it's smooth.
Taste the soup and add more salt if needed.
Finally, pour the soup into a bowl and garnish with a dollop of yogurt on top.Add chopped parsley if desired.
Notes
For optimal flavor, choose fresh butternut squash.
Modify the soup's thickness by adding more or less broth.
Periodically taste the soup and adjust the seasoning to your liking.
Serve the soup hot and top it with a dollop of yogurt for a creamy touch.