Using a vegetable peeler take the hard skin off the butternut squash, then cut in half. Scrape out the seeds. Dice the squash into small pieces and set aside.

Heat the olive oil and butter in a large saucepan and gently fry the chopped onions, garlic, and ginger for 10 minutes. Stirring occasionally, until soft and just starting to color. Stir in the garam masala, turmeric and ground coriander cook for 1 minute or until the spice darkens slightly.

Add the squash into the onions with a large pinch of salt and stir. Cover and cook for 8-10 minutes, stirring regularly until the squash begins to soften.

Add the chicken or veggie broth or stock and stir.

Season with salt to taste and bring to the boil. Cover and boil gently for 20 minutes or until the squash is very soft. Puree the soup with a hand blender in the pot, you could also use a potato masher. Or transfer to a,high-powered blender like a Vitamix or a food processor, only pour half of squash mixture into the blender at a time so that it does not overflow and burn you. Also be sure to secure lid and remove the center piece to allow the steam to escape. Place a clean towel over the topping while operating the blender.

Return the mixture to the soup pot and stir in the heavy cream.

To serve, add the lemon juice and season to taste. Divide finished soup between six soup bowls, add a swirl of yogurt or sour cream and a little bit os toasted seeds.