Heat the oil in a soup pot over medium heat. Cook the onions until softened, about 3 minutes. Add the garam masala and cook until fragrant, about 1 minute. Stir in squash, broth, water, ginger, salt, and pepper. Increase heat to high and bring soup to a boil; then reduce heat and simmer 15 minutes or until squash is tender.
Puree soup in blender in batches. Return to pot and reheat if necessary. Serve garnished with dollup of yogurt if desired.
Makes seven 2-cup servings, each 115 calories (yogurt extra).
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