Bourbon Squash Soup with Parmesan Frico

2 tsp. extra-virgin olive oil, plus more for brushing
1 acorn or butternut squash, halved and seeded
Kosher salt and freshly ground black pepper
1 med. yellow onion, chopped
2 celery ribs, chopped
2 med. carrots, chopped
1/2 hot red chile, seeded and chopped
2 garlic cloves, chopped
2 tsp. fresh thyme or 1 tsp. dried
1/4 C. bourbon whiskey
4 C. chicken stock, preferably homemade, or low-sodium store-bought

Frico:
1 C. freshly grated Parmesan cheese
2 tsp. all-purpose flour
2 T. pepitas (shelled pumpkin seeds) – I couldn’t find these and therefore left them out.
1 tsp. finely chopped rosemary or thyme leaves (optional) – I left out
A grind of black pepper (optional) – included
1/4 tsp. cayenne (optional) – included

Make the soup: Preheat the oven to 375. Brush olive oil on the cut sides of the squash and season with salt. Put the squash cut side down on a baking sheet, cover with foil, and roast for one hour, until tender. Remove from oven, turn the squash over, and let cool. Scoop the squash out of the rind and set aside the flesh. Lower the oven temperature to 350. In a large Dutch oven or stockpot over medium heat, warm the olive oil, then add the onion, celery, and carrots, and cook until soft, 8 minutes. Add the chile, garlic, and thyme, and cook until fragrant, 1 minute. Then, add the squash, whiskey, stock, 1 tsp. salt, and 1/2 tsp. pepper, and bring to a boil. Reduce the heat and simmer until slightly thickened, 20 minutes. Meanwhile, make the frico: Mix together in a small bowl the Parmesan, flour, pepitas, and any of the optional add-ins. On a baking sheet lined with parchment paper, make 1-T. piles of the mixture with a couple inches between each, and spread them out into ovals about 4 inches long and 2 wide. Bake in the oven until golden brown, 6 to 8 minutes. Let them cool on the baking sheet. If you have time, first allow the soup to cool, and then puree in batches or with an immersion blender; reheat before serving. If not, be aware that hot liquids can explode out of food processors and blenders; hold on to the lid with a kitchen towel and proceed carefully. Season to taste with salt and pepper. Tuck a frico into each bowl of hot soup, and serve.