Butternut Squash Soup

Adapted from Gourmet magazine, Jan 2001.

Makes 6 cups.

Hardware

• Blender

Ingredients

• 1 celery rib
• 1 medium carrot, chopped
• 1 medium onion, chopped
• 2 Tbsp extra virgin olive oil, plus more for drizzling
• 1 lb. butternut squash, peeled, seeded, and cut into half-inch cubes
• 1/2 lb. boiling potatoes like Yukon Gold or new potatoes, peeled and cut into half-inch dice
• 1 whole fresh pepperoncino, or 1/8 tsp red pepper flakes
• 2 tsp salt
• 3 1/2 cups boiling water
• amaretto cookies, crushed into small crumbs, for topping

Procedure

• Cook celery, carrot, and onion in 2 Tbsp oil over low heat until tender but not browned.
• Add squash, potatoes, pepperoncino, and salt. Add 3 1/2 cups boiling water and simmer, covered, until veggies are very tender, about 20 minutes.
• Remove pepperoncino.
• Puree in blender, or use a stick blender. Add more hot water to thin to desired consistency.
• Serve in shallow bowls garnished with amaretto cookie crumbs and olive oil.