Fabio's Creamless Creamy Squash Soup

Ingredients

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

Equipment

• sauce pan
• blender

Directions

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. Stir in 3 1/2 cups boiling water and simmer, covered, until vegetables are very tender, about 20 minutes.
3. Remove and discard peperoncino (if using pepper flakes, leave in soup). Purée soup in batches in a blender (use caution when blending hot liquids), adding more water to thin to desired consistency.
4. Serve soup drizzled with additional oil and sprinkled with amaretto crumbs.