Preheat oven to 425 degrees F (220 degrees C).
Halve the 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 tablespoon) 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.
Chop the Yellow Onion (1) and mince the Garlic (2 clove).
Using a medium sized pot, heat the remaining Unsalted Butter (2 tablespoon). Add Garlic and Yellow Onion and cook until the onions begin to soften.
Add butternut squash, Chicken Broth (1 1/2 cup), Ground Cumin (1 tablespoon), Lemon Juice (1/2 tablespoon), Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). 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 tablespoon).