Fabio's Creamless Creamy Squash Soup

• 1 celery rib, chopped
• 1 medium carrot, chopped
• 1 medium onion, chopped
• 2 tablespoons fine-quality extra-virgin olive oil (preferably Tuscan) plus additional for drizzling
• 1 lb winter squash such as butternut, peeled, seeded, and cut into 1/2-inch cubes
• 1/2 lb boiling potatoes, peeled and cut into 1/2-inch cubes
• 1 whole fresh peperoncino (small hot Italian green pepper) or 3/4 teaspoon dried hot red pepper flakes
• 2 teaspoons coarse sea salt
• 3 1/2 cups boiling water plus additional for thinning
• 1 crisp amaretto (Italian almond macaroon), finely crushed (2 tablespoons)

1. Cook celery, carrot, and onion in 2 tablespoons oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until tender but not browned, 10 to 12 minutes.
2. Add squash, potatoes, peperoncino, and sea salt.
3. Stir in 3 1/2 cups boiling water and simmer, covered, until vegetables are very tender, about 20 minutes.
4. Remove and discard peperoncino (if using pepper flakes, leave in soup).
5. Puree soup in batches in a blender (use caution when blending hot liquids), adding more water to thin to desired consistency.
6. Serve soup drizzled with additional oil and sprinkled with amaretto crumbs.

celery, carrot, onion, finequality, winter, boiling potatoes, fresh peperoncino, salt, boiling water, crisp amaretto

Taken from www.epicurious.com/recipes/food/views/fabios-creamless-creamy-squash-soup-104547 (may not work)