Butternut Squash Soup With Seared Radicchio Recipe

Name: Butternut Squash Soup With Seared Radicchio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds butternut squash (about 2 medium); Cooking spray; 5 teaspoons olive oil, divided; 5 1/2 cups finely chopped onion (about 2 large); 1/4 cup chopped fresh parsley; 2 tablespoons chopped fresh or 1/2 tablespoon dried sage; 1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme; 4 1/2 cups water; 1 1/2 teaspoons sea salt, divided; 1/2 teaspoon coarsely ground black pepper, divided; 2 garlic cloves, minced; 6 cups thinly sliced radicchio (about 1 1/4 pounds); 1 tablespoon balsamic vinegar; 6 tablespoons (about 1 1/2 ounces) grated fresh Parmesan cheese

Servings: persons

3 pounds butternut squash (about 2 medium)
Cooking spray
5 teaspoons olive oil, divided
5 1/2 cups finely chopped onion (about 2 large)
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh or 1/2 tablespoon dried sage
1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme
4 1/2 cups water
1 1/2 teaspoons sea salt, divided
1/2 teaspoon coarsely ground black pepper, divided
2 garlic cloves, minced
6 cups thinly sliced radicchio (about 1 1/4 pounds)
1 tablespoon balsamic vinegar
6 tablespoons (about 1 1/2 ounces) grated fresh Parmesan cheese

1
Preheat oven to 375u00b0.
2
Cut squash in half lengthwise; remove seeds. Place squash halves, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 375u00b0 for 30 minutes or until tender. Scoop out pulp; set aside. Discard skins.
3
Heat 2 teaspoons oil in a large Dutch oven over medium heat. Add onion, parsley, sage, and thyme; cook 15 minutes or until lightly browned, stirring frequently. Add squash, water, 1 1/4 teaspoons salt, 1/4 teaspoon pepper, and minced garlic; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes. Place about 2 1/2 cups squash mixture in a blender, and process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining squash mixture, 2 1/2 cups at a time.
4
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add radicchio, 1/4 teaspoon salt, and 1/4 teaspoon pepper; saute 5 minutes or until lightly browned. Remove from heat; drizzle with vinegar, tossing to coat. Ladle 1 1/3 cups soup into each of 6 bowls. Top each serving with 1/3 cup radicchio and 1 tablespoon cheese. Yield: 6 servings.

2805

kcal

Calories

288

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 pounds butternut squash (about 2 medium), Cooking spray, 5 teaspoons olive oil, divided, 5 1/2 cups finely chopped onion (about 2 large), and more.

Yes, Butternut Squash Soup With Seared Radicchio falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Soup With Seared Radicchio

How did you like this recipe?

Frequently Asked Questions