Butternut Squash Soup with Seared Radicchio |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
A topping of sautéed radicchio tossed with balsamic vinegar and grated Parmesan cheese provides a slightly bitter, sharp contrast to the creamy, sweet soup. 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 |
Directions:
1. Preheat oven to 375°.
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 375° 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; sauté 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.
|
|