Butternut Squash Soup with Spicy Coconut Chutney

Name: Butternut Squash Soup with Spicy Coconut Chutney
Ingredients: 1 large yellow onion, sliced; 2 tablespoon olive oil; 1 (3 lb) butternut squash, peeled, seeds removed, and roughly chopped; 1/2 cup water; 6 cup chicken broth; Juice and zest of 1 orange; 1-inch knob fresh ginger, peeled; 2-inch knob fresh turmeric, peeled; 4 cup roughly torn bread (ideally rustic sourdough); 1 tablespoon cumin seeds; 1 tablespoon coriander seeds; 3 tablespoon olive oil; Salt, to taste; 1/4 cup almonds; 1/4 cup unsweetened, fine-flaked coconut; 2 dates, pitted; 2 jalapeños (1 with seeds removed); 2 cup loosely packed fresh cilantro; 1 lime, juiced; 1/3 cup water; Pinch of salt