Cooking Instructions
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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Halve the
Butternut Squash (1)
, lengthwise; scoop out the seeds and discard.
Step 3
Place the squash, with the centers facing up, on an aluminum foil lined baking sheet.
Step 4
Melt a third of the
Unsalted Butter (15 g)
and brush on the Butternut Squash.
Step 5
Bake for 50-60 minutes, the squash will be done when you can easily insert a fork.
Step 6
Once baked and the squash is cool enough to handle, peel off the skin and cut in to cubes.
Step 7
Chop the
Yellow Onion (1)
and mince the
Garlic (2 cloves)
.
Step 8
Using a medium sized pot, heat the remaining
Unsalted Butter (30 g)
. Add Garlic and Yellow Onion and cook until the onions begin to soften.
Step 9
Add butternut squash,
Chicken Broth (360 mL)
,
Ground Cumin (6 g)
, juice from
Lemon (1)
,
Salt (2 g)
and
Ground Black Pepper (as needed)
. Stir and bring to a low boil.
Step 10
Cover and simmer for 25-30 minutes.
Step 11
The soup can be blended for smoother texture.
Step 12
Serve with a pinch of
Parmesan Cheese (to taste)
and garnish with
Fresh Basil (1 g)
.
