Butternut Squash Soup With Seared Radicchio

• 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

1. Preheat oven to 375u0b0.
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 375u0b0 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; saute 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.

butternut squash, cooking spray, olive oil, onion, parsley, sage, thyme, water, salt, ground black pepper, garlic, radicchio, balsamic vinegar, parmesan cheese

Taken from www.myrecipes.com/recipe/butternut-squash-soup-with-seared-radicchio (may not work)