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