Active Time

　　50 min

　　Total Time

　　2 1/4 hr

　　

Ingredients

Makes 16 servings (about 20 cups)

　　

For toasts

15 slices firm white sandwich bread

　　1/2 stick (1/4 cup) unsalted butter, softened

　　

For soup

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

　　

Step 1

Preheat oven to 400°F.

　　

Make toasts:

Step 2

Trim and discard crusts from bread. Spread 1 side of each slice evenly with butter and season with salt and pepper. Halve slices diagonally to form triangles and arrange, buttered sides up, on a baking sheet. Toast bread, turning once, in middle of oven until golden brown, about 4 minutes. Transfer toasts to a rack to cool.

　　

Make soup:

Step 3

Put squash, cut sides down, in 2 greased shallow baking pans and roast in upper and lower thirds of oven, switching position of pans halfway through roasting, until very tender, about 1 1/4 hours. Cool and scoop out flesh.

　　

Step 4

Purée squash in batches in a blender with jalapeño, cumin, and broth until very smooth (add additional water as needed to facilitate puréeing).Transfer to a 6- to 8-quart heavy pot and stir in 5 cups water. Simmer, stirring, 10 minutes, then stir in lemon juice, enough water to thin to desired consistency, and salt and pepper to taste.

　　

Step 5

Serve soup in bowls topped with slices of toast spread with pesto.

　　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.