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This recipe is adapted from a recipe in Faith Willinger's "Red, White and Greens," and comes from Fabio Picchi, chef at Cibreo in Florence. (see Library).

We add a little cream to the soup, which he doesn't Take your pick.

And any sort of squash, such as acorn, will do. Butternut is our favorite.

ingredients:

• one celery rib, chopped
• one clove garlic, peeled and chopped
• one medium carrot, chopped
• one medium onion, chopped
• three tablespoons extra virgin olive oil
• one pound butternut squash
• one-half pound potatoes
• one-eight teaspoon red pepper flakes
• one teaspoon sea salt
• three and one-half cups beef broth
• one-half cup of half and half cream
• one tablespoon lemon juice

Peel and seed the squash and cut into one-half inch cubes. Peel the potatoes and also cut into one-half inch cubes.

In a saute pan, add the olive oil, over low heat, and then cook the garlic, celery, carrot and onion, stirring at times, until the vegetables are tender (not browned).

Have the beef broth boiling. Add the squash, the potatoes, the red pepper flakes and the salt. Add the beef broth and simmer, covered, until the vegetables, squash and potatoes are all very tender: about twenty minutes.

Puree the mixture in batches in a blender. (handle the hot liquid in the blender with care). Add the half cup of half and half. Add the lemon juice, a few twists of the pepper mill, and taste for salt.

Serve in heated bowls. Top the serving with a small slice of garlic bread, topped with olive oil and some chopped parsley.

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