| 3 pounds butternut squash |
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4½ cups water |
| Cooking spray |
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1½ teaspoons sea salt, divided |
| 5 teaspoons olive oil |
½ teaspoon coarsely ground black pepper, |
| 5½ cups finely chopped onion |
divided |
| ¼ cup chopped fresh parsley |
2 garlic cloves, minced |
| 2 tablespoons chopped fresh or |
6 cups thinly sliced radicchio |
| 1½ teaspoons dried sage |
1 tablespoon balsamic vinegar |
| ½ teaspoon chopped fresh or |
6 tablespoons grated fresh Parmesan cheese |
| 1/8 teaspoon dried thyme
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Preheat oven to 375 degrees. Cut squash in half lengthwise and remove seeds. Place squash halves, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake for 30 minutes or until tender. Scoop out pulp; set aside. Discard skins.
Heat 2 teaspoons olive oil in large Dutch oven over medium heat. Add finely chopped onion, parsley, sage and thyme; cook for 15 minutes or until lightly browned, stirring frequently. Add squash, water, 1¼ teaspoons salt, ¼ teaspoon pepper and minced garlic; bring to a boil. Partially cover, reduce heat and simmer 25 minutes. Place about 2½ cups squash mixture in a blender and process until smooth. Pour puréed soup into a large bowl. Repeat the procedure with remaining squash mixture, 2½ cups at a time.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add radicchio, ¼ teaspoon salt and ¼ 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 six bowls. Top each serving with 1/3 cup radicchio and 1 tablespoon cheese. |
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This recipe is from The Best of Cooking Light 5. |
