Squash Soup with Pumpernickel Witches and Spicy Blood Droplets(Spicy Roasted Squash Soup with Pumpernickel Toast)

2018-10-24
  • Yield : 10 to 12 servings
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m
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Ingredients

  • 15 slices pumpernickel bread
  • 1/2 stick unsalted butter (1/4 cup), softened
  • 1 (12-pound) butternut squash, halved lengthwise and seeded
  • 1 1/2 tablespoons chopped fresh jalapeno 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
  • Hot Sauce, as needed

Method

Step 1

Preheat oven to 400 degrees F.

Step 2

Make the Witch Croutons: Trim and discard crusts from bread. Spread 1 side of each slice evenly with butter and season with salt and pepper. Cut into witch shapes with cookie cutter and arrange, buttered side-up, on a baking sheet. Toast bread, turning once, in middle of oven until golden brown, about 4 minutes. Transfer the croutons to a rack to cool. 

Step 3

Make the Soup: Put squash, cut side-down, in a greased shallow baking pan and roast in the oven until very tender, about 1 1/4 hours. Cool and scoop out flesh. 

Step 4

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

Step 5

Divide soup among bowls, top with a witch crouton, and drizzle drops of hot sauce around the sides. 

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