Creamy Creamless Butternut Squash Soup

Ingredients

• 1 celery rib, chopped
• 1 medium carrot, chopped
• 1 medium onion, chopped
• 2 tablespoons (30 ml) fine-quality extra-virgin olive oil
• 1 lb (450 g) winter squash such as butternut, peeled, seeded, and cut into 1/2-inch (1 cm) cubes
• 1/2 lb (225 g) boiling potatoes, peeled and cut into 1/2-inch (1 cm) cubes
• 1/2 teaspoon (2.5 ml) dried hot red pepper flakes
• 1 teaspoons (5 ml) salt
• 4 cups (960 ml) boiling water ( I USE ONE BOX OF CHICKEN SOUP OR 4 CUPS (960 ml))

Method

1. Cook the celery, carrot, and onion in 2 tablespoons (30 ml) oil in a 3-quart (2.84 L) heavy saucepan over low heat, stirring occasionally, until tender but not browned, 10 to 12 minutes.
2. Add the squash, potatoes, pepper flakes, and salt. Stir in 4 cups (960 ml) boiling water or broth and simmer, covered, until the vegetables are very tender, about 20 minutes.
3. Purée the soup in batches in a blender (use caution when blending hot liquids), adding water to thin to the desired consistency.