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Butternut Squash Soup With Seared Radicchio

Name: Butternut Squash Soup With Seared Radicchio
Prep time: 25 min
Total time: 50 min
Cuisine: Other
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

Butternut Squash Soup With Seared Radicchio reads umami 6.2, richness 5.9 and salinity 5.6 on Palate's 0–10 flavor X-ray — a Other soup, about 50 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 7.0 / 10
Sweet & Fruity — 5.7 / 10
Sour & Bright — 3.7 / 10
Bitter & Earthy — 1.9 / 10
Rich & Fat — 6.4 / 10
Aromatic & Spice — 4.4 / 10

The measured notes (of 18)

Umami 6.2 · Richness 5.9 · Salinity 5.6 · Sweetness 5.0 · Allium 4.0 · Sourness 3.4 · Funk & Ferment 3.2 · Herbaceous 2.8 · Fruity 2.4 · Nutty 1.7 · Earthy 1.7 · Warm Spice 1.6 · Bitterness 1.5 · Floral 1.0 · Citrus 0.8 · Heat 0.8

What's in it (14)

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

Time & effort: about 50 min (25 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 37.2 kcal, 1.8 g protein, 0.9 g fat, 5.7 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (4 steps)

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; 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.

Dishes with a similar flavor shape

Greek Stuffed Zucchini Boats with Beef and Rice — Greek
Ribollita — Italian
Ground Beef and Feta Stuffed Peppers — Middle Eastern
Greek Butter Beans in Tomato Sauce (Gigantes Plaki) — Greek
Gnocchi With Zucchini Ribbons & Basil Brown Butter — American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.