Butternut Squash Soup with Seared Radicchio

Butternut Squash Soup with Seared Radicchio
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • 2 garlic cloves, minced
  • 4 ½ cups water
  • 6 tablespoons (about 1 1/2 ounces) grated fresh Parmesan cheese
  • 5 ½ cups finely chopped onion (about 2 large)
  • ¼ cup chopped fresh parsley
  • 1 tablespoon balsamic vinegar
  • 3 pounds butternut squash (about 2 medium)
  • + 7 more ingredients
    • 6 cups thinly sliced radicchio (about 1 1/4 pounds)
    • 5 teaspoons olive oil, divided
    • Cooking spray
    • 2 tablespoons chopped fresh or 1/2 tablespoon dried sage
    • 1 ½ teaspoons sea salt, divided
    • ½ teaspoon chopped fresh or 1/8 teaspoon dried thyme
    • ½ teaspoon coarsely ground black pepper, divided

Preheat oven to 375°. 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. Heat 2 teaspoons oil in a large Dutch oven over me...

View full recipe at My Recipes

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