Butternut Squash Soup with Seared Radicchio

I've always liked butternut squash soup, but this may be the yummiest variation I've ever had!

To start, cut a small (1 and 1/2 pound) butternut squash in half legnthwise; discard the seeds. Place the squash halves, cut-sides down, on a baking sheet lined with aluminum foil and coated with cooking spray; bake at 375 degrees for 30 minutes. Let cool slightly so you don't burn your hands, then scoop out the pulp and set aside; discard the skins.

Meanwhile, heat 1 teaspoon olive oil in a Dutch oven over medium heat. Add 2 and 1/4 cups chopped onion, 2 tablespoons chopped parsley, 1 tablespoon chopped fresh sage (use 1/4 tsp. dried sage, if you prefer), and 1/4 tsp. chopped fresh thyme (or just a dash of dried thyme); cook for 15 minutes, stirring frequently.

Add the squash pulp, 2 and 1/4 cups water, 1/4 tsp. salt, 1/8 tsp. black pepper, and 1 minced garlic clove; bring to a boil, then reduce heat and simmer, partially covered, for 25 minutes.

Transfer the mixture to a blender and puree until smooth; set aside.

Note: I actually forgot to add the minced garlic before cooking, but added it at the end after pureeing. Doing so meant that my soup had a more garlicky bite to it than it otherwise would have, but I found it delicious! I also didn't have fresh parsley at home, but decided I could forgo the small amount called for. Finally, I added too much black pepper above (a full 1/4 tsp.), so I omitted the black pepper in the step below...

...which is to make the radicchio topping. First, thinly slice 3 cups of radicchio. Heat 1 and 1/2 teaspoons olive oil in a medium skillet over medium-high heat; add the radicchio, along with 1/8 tsp. salt, and 1/8 tsp. black pepper. Cook for 5 minutes, then remove from heat and drizzle with 1 and 1/2 teaspoons balsamic vinegar.

Ladle 1 and 1/3 cups of the soup into each of 3 bowls. Top each serving with about 1/3 cup of the radicchio, and sprinkle each serving with 1 teaspoon vegan grated Parmesan (such as Galaxy Foods). Each bowl of soup is 220 calories.

Cost:
onion $1.45
fresh sage $2.49
radicchio $3.44