Roasted Butternut Squash Soup with Ginger and Fennel Seeds

Name: Roasted Butternut Squash Soup with Ginger and Fennel Seeds
Ingredients: 1 butternut squash; 6 cups of water or stock; 1 teaspoon fennel seeds; 2 tablespoons ghee, butter or vegetable oil + 1 teaspoon; 1 medium onion, diced; 1 tablespoon grated ginger; 2 cloves garlic, minced; 1 teaspoon cumin seeds; ⅓ teaspoon turmeric; ⅓ teaspoon red chili powder (or to taste); 1 teaspoon brown sugar; 1 tablespoon lemon juice; salt and pepper to taste; cilantro for garnish, chopped; dollop of Greek yogurt (optional)