Prepare butternut squash by removing the seeds and chopping into 1-inch chunks.

In a large pot, heat oil over medium heat and add the diced onion. Sauté until translucent, then add the mango pickle, chili powder, and garam masala powder. Fry for 30 seconds, or until fragrant.

Add the chopped butternut squash, and enough water to cover. Bring to a boil, then simmer over low heat for 15-20 minutes, until the butternut squash is tender and can be smashed easily with the back of a spoon.

Let cool slightly, then blend with an immersion blender until very smooth. Add the coconut milk and adjust for consistency by adding more water if needed. At this point, you can return the soup to low heat.

To make the tempering oil, heat 2 tbsp oil in a small pan or pot. Once hot, add the cumin seeds. Lower the heat to medium and toast for 10-30 seconds until the cumin seeds smell very good and make a sizzling sound. The cumin seeds should be slightly toasted but not burnt. Take the oil off the heat and pour the oil and cumin seeds into the blended soup.

Give the soup a stir and adjust for salt/spice. Note that the mango pickle is already quite salty, so potentially no additional salt is needed.