FABIO'S CREAMLESS CREAMY SQUASH SOUP

This soup is inspired by chef Fabio Picchi of the Florentine restaurant Cibreo, and is his signature first course. It usually uses meat stock as a base, but cookbook writer Faith Willinger thinks water is good enough, and I agree. While I was cooking the veggies for this soup, I was thinking how could this be a good recipe - it seemed so bland. Well, I was wrong. There is something very magical when all the veggies of a soup are blended. And this soup is no exception. Creamy, rich, a slight hint of red pepper. Scrumptious. The original recipe calls for a crisp Italian almond macaroon for sprinkling, but I used some unsweetened coconut (sweet would be fine) I had left-over from my Indian cooking, and some sliced almonds I had. Frankly, I don't think they are needed, but it was a nice touch.

Serves 6
Time: 1 Hour

1 celery rib, chopped
1 medium carrot, chopped
1 medium onion, chopped
2 tbs olive oil
1 lb winter squash, such as butternut, peeled, seeded, and
cut into 1/2" cubes (I used 1 lb without the peel as it is a
thick peel) *
1/2 lb potatoes, peeled and cut into 1/2" cubes
1/8 tsp dried hot red pepper flakes
2 tsps sea salt
3-1/2 cups BOILING water
1 crisp amaretto (Italian almond macaroon) finely crushed
(approx. 2 tbs) See above note

Cook celery, carrot, and onion in oil in a 3-quart heavy
saucepan over low heat, stirring occasionally, until tender
but not browned. About 10-12 minutes.

Add squash, potatoes, red pepper, and salt. Stir in 3-1/2
cups of BOILING water and simmer, covered, until veggies
are very tender, about 20 minutes.

Cool soup a bit and puree in batches in a blender. Add water
if necessary.

Sprinkle with coconut and almond, if desired.

*When I cook with butternut squash I cut it into large chunks
before I peel it, and many times I use a knife to peel instead
of a potato peeler. It is a difficult vegetable to cut so do
smaller pieces.

Recipe from Red, White & Greens by Faith Willinger as
featured in The Best of Gourmet 2002