Preparation

• Pulse the squash, onion, and ginger in a food processor until finely chopped. Heat the oil in a large saucepan over high heat. Add the squash mixture and cook, stirring occasionally, until just golden, 3 to 4 minutes. Meanwhile, in a small bowl, combine the currants with hot water to cover, and set aside to plump.
• Add the flour and curry powder to the pan; cook, stirring constantly, for 1 minute. Whisk in the broth and 1-1/4 tsp. salt, and bring to a boil. Cook, whisking occasionally, until thickened, about 2 minutes more.
• Remove from the heat. Drain the currants and add half to the pan. Using an immersion blender, purée the soup. Stir in the yogurt, and season to taste with salt. Top each serving with a dollop of yogurt, and scatter the remaining currants over the top. Garnish with cilantro.