Name: Spicy Roasted Squash Soup with Pumpkin Seed Pesto
Cook time: 50 min
Total time: 2 1/4 hr
Yield: Makes 16 servings (about 20 cups)
Ingredients: 15 slices firm white sandwich bread; 1/2 stick (1/4 cup) unsalted butter, softened; 12 lb butternut squash, halved lengthwise and seeded; 1 1/2 tablespoons chopped fresh jalapeño chile, including seeds; 1 teaspoon ground cumin; 7 cups chicken broth or water; 5 cups water plus additional for thinning; 1 tablespoon fresh lemon juice, or to taste; Accompaniment: pumpkin seed pesto

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Spicy Roasted Squash Soup with Pumpkin Seed PestoMaura McEvoy

Cooks' notes:

• Toasts may be made 2 days ahead, cooled completely, and kept between layers of paper towels or wax paper in an airtight container at room temperature.

• Squash purée may be made 2 days ahead. Cool completely, then chill, covered.

Recipe notes

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