Yellow Squash Soup

1. Heat oil in a large Dutch oven over medium-high heat. Add onion and celery; cook, stirring often, until translucent and softened, 5 to 6 minutes. Stir in garlic, cumin, turmeric, coriander and paprika; cook, stirring constantly, for 1 minute. Stir in squash, broth, potatoes and 1/4 teaspoon salt; bring to a boil over high heat. Cover, reduce heat to low and simmer, stirring occasionally, until the vegetables are very soft, 25 to 30 minutes. Remove from heat.

2. Using an immersion blender, puree the soup until very smooth, 2 to 3 minutes. (Use caution when blending hot liquids. Alternatively, pour half the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 2 minutes. Pour into a large heatproof bowl. Repeat the procedure with the remaining soup.) Stir in 1/4 cup half-and-half and the remaining 1/4 teaspoon salt.

3. Combine yogurt and the remaining 2 tablespoons half-and-half in a small bowl. Ladle the soup evenly into 6 bowls. Top each bowl with about 2 teaspoons yogurt mixture; garnish with chives and additional paprika, if desired.

To make ahead

Prepare soup through Step 2. Cover and refrigerate for up to 2 days.