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1 lb butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1/2 lb boiling potatoes, peeled and cut into 1/2-inch cubes
3/4 teaspoon dried hot red pepper flakes
coarse sea salt
chicken stock
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.
Add squash, potatoes, chili flakes, and sea salt to taste. Stir in 4 cups stock and simmer, covered, until vegetables are very tender, about 20 minutes.
Purée soup in batches in a blender (use caution when blending hot liquids), adding more to thin to desired consistency.