Butternut Soup

Serves 2.

1 red onion (optional)
1 celery rib, chopped
1 medium carrot, chopped
1 medium onion, chopped
2 tablespoons fine-quality extra-virgin olive oil 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
1/4 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)

(optional) Slice the red onion into 1/2 inch slices and brush with some olive oil. Roast at 400 F for about 50 minutes, until sweet. Chop. Reserve.
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. Add squash, potatoes, pepper flakes, and sea salt. Stir in 3 1/2 cups boiling water and simmer, covered, until vegetables are very tender, about 20 minutes.
Add the chopped roasted red onion. Purée the soup in batches in a blender.
Serve soup drizzled with additional oil and sprinkled with amaretto crumbs.

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