Butternut Squash Soup with Seared Radicchio

Name: Butternut Squash Soup with Seared Radicchio
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 1 kilograms butternut squash (about 2 medium); 59 milliliters chopped fresh parsley; 2 garlic cloves, minced; 1 teaspoons coarsely ground black pepper, divided; 5 teaspoons olive oil, divided; 1 liters finely chopped onion (about 2 large); 43 grams tablespoons (about grated fresh Parmesan cheese; 567 grams cups thinly sliced radicchio (about; 2 teaspoons sea salt, divided; 1 liters water; 2 Tbsps chopped fresh or 1/2 tablespoon dried sage; 1 teaspoons chopped fresh or 1/8 teaspoon dried thyme

Butternut Squash Soup with Seared Radicchio is a gluten free and primal soup. This recipe makes 6 servings with 247 calories, 8g of protein, and 6g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. A mixture of balsamic vinegar, parmesan cheese, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 37

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Oven

Cut squash in half lengthwise; remove seeds.

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Squash

Seeds

Place squash halves, cut sides down, on a foil-lined baking sheet coated with cooking spray.

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Cooking Spray

Squash

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Baking Sheet

Aluminum Foil

Bake at 375 for 30 minutes or until tender. Scoop out pulp; set aside. Discard skins.

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Oven

Heat 2 teaspoons oil in a large Dutch oven over medium heat.

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Cooking Oil

Equipment you will use

Dutch Oven

Add onion, parsley, sage, and thyme; cook 15 minutes or until lightly browned, stirring frequently.

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Parsley

Onion

Thyme

Sage

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.

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Minced Garlic

Pepper

Squash

Water

Salt

Place about 2 1/2 cups squash mixture in a blender, and process until smooth.

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Squash

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Blender

Pour pureed soup into a large bowl. Repeat procedure with remaining squash mixture, 2 1/2 cups at a time.

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Squash

Soup

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Bowl

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add radicchio, 1/4 teaspoon salt, and 1/4 teaspoon pepper; saut 5 minutes or until lightly browned.

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Radicchio

Pepper

Salt

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.

Ingredients you will need

Radicchio

Vinegar