1 T olive oil
1 medium onion, chopped
1 celery stalk with lots of leaves, chopped
2 lbs butternut squash, chopped
4 cups vegetable (or chicken) stock
1 t garlic
1/4 t ground pepper
1/2 t cumin
1 t ancho chile powder
1/2 pint heavy cream
Topping: hot red chile flakes
In a large pot, heat the olive oil over medium heat until the oils shimmers. Add the onion and one pinch of salt. Cook until the onion turns translucent.
Reduce the heat to medium low and cook until the onion is well browned. Stir infrequently.
Add the celery and stir; sauté for 2 minutes. Add a tablespoon or so of stock if the pot looks dry.
Add the squash, stock, and seasonings. Cover and simmer on very low for one hour.
Remove from heat and use an immersion blender to smooth out the veggies.
Return to low heat, add the cream, and heat for five minutes. Taste, adjust the seasonings to suit you.
Serve with chili flakes and crusty bread or your favorite sandwich.