Start with boiling the butternut squash, DON'T peel the butternut squash. I had used a pressure cooker, if you don't have it, pour water in a pan along with butternut squash, cover it and boil for 10-15 minutes, until it becomes soft.
In a pan , roast above 3 mentioned spices , coriander seeds , cumin seeds , red chilli, roast it for 1- 2 minute and blend it, keep it aside.
Pour oil in a pan , add bayleaves , onions, garlic , ginger, sauté it for 1 minute , add tomatoes , add all the spices along with the roasted ones too - cumin , coriander , turmeric , chilli , dried fenugreek leaves , salt and pepper. Cook this until it leaves some oil , quantity looks lesser , all the ingredients are combined well. ( remove bayleaves before blending it)
Take the boiled butternut squash add in the ready spices or put in a tall container and blend it with a hand mixture, if don't have a hand mixer , blend all of it together in a mixer. I like my soup to have texture, so I don't make it into a puree, but it's a personal choice. When it blended , serve it hot and add a dollop of crème fraiche / fresh cream / greek yogurt in each bowl add the toppings.
I always prefer some bread with the soup, you may serve the soup with your favourite bread. Enjoy!!
If you are a vegan, just remove the cream part which is just the topping and enjoy the soup without it.