Roasted Butternut Squash Soup - Filippo Berio

Ingredients

• 1 butternut squash (about 2 lb), halved lengthwise, seeds removed
• 1 1/2 tbsp chopped fresh jalapeño pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 7 cups vegetable broth
• 3 cups water (optional)
• 2 tbsp Filippo Berio Extra Light Olive Oil (approx.)
• 4 garlic cloves, minced
• 1 shallot, minced
• 1 tbsp lemon juice
• Salt and freshly ground pepper