CREAMLESS CREAMY SQUASH SOUP (GOURMET)

CREAMLESS CREAMY SQUASH SOUP (GOURMET) image

Yield 6 people

Number Of Ingredients 14

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2 T olive oil, plus some for drizzling
1 celery rib, chopped
1 medium carrot, chopped
1 medium onion, chopped
1/2 lb boiling potatoes, cubed
1 lb winter squash (butternut), peeled, seeded and cubed (1/2 inch)
1 fresh peperoncino (or 1/8 tsp red pepper flakes)
2 t coarse sea salt
3 1/2 cupsboiling water, plus additional for thinning
For croutons:
1 baguette, sliced into 1/4" pieces
3 T unsalted butter
1 cup (8 oz) Gruyere, grated
fresh sage and thyme

Steps:

Heat oil in 3-quart heavy saucepan over low heat. Add celery, carrot and onion and cook, stirring occasionally, until tender but not browned, 10-12 mins. Stir squash, potatoes, peperoncino and sea salt into onion mixture, then stir in 3 1/2 cups boiling water and simmer, covered, until vegetables are very tender, about 20 mins. Meanwhile, for the croutons, preheat broiler. Lightly butter one side of each slice of baguette and place, butter side up, on baking sheets. When broiler is ready, bake 1 minute, then remove. Flip over each slice and top with Gruyere, sage and thyme. Bake 1-2 minutes more, until cheese melts slightly. Remove and cool. When vegetables are tender, remove and discard peperoncino (if using). Puree soup in batches in a blender, adding water as necessary to thin consistency. Serve soup warm, drizzled with olive oil and garnished with thyme and croutons.