Butternut Squash Soup with Seared Radicchio

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
A topping of sautéed radicchio tossed with balsamic vinegar and grated Parmesan cheese provides a slightly bitter, sharp contrast to the creamy, sweet soup.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 217
Caloriesfromfat 26 %
Fat 6.2 g
Satfat 1.8 g
Monofat 3.4 g
Polyfat 0.6 g
Protein 6.9 g
Carbohydrate 38.1 g
Fiber 9.6 g
Cholesterol 5 mg
Iron 2.2 mg
Sodium 712 mg
Calcium 224 mg

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

Preparation

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 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.

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.

Note:

Deborah Madison,

October 2003