Ingredients:
2-3 pound butternut squash
1-3 tablespoons olive oil, plus extra for the squash
2 onions, finely chopped
10 fresh sage leaves, chopped; or ½ teaspoon dried
3 thyme sprigs, leaves stripped and chopped; or ¼ teaspoon dried
¼ cup chopped parsley
3 cloves garlic, finely chopped
sea salt and freshly ground pepper
2 quarts vegetable stock

To Finish:
2 tablespoons olive oil
1 head radicchio, cut into wedges, 1-2 inches wide at the center
1 teaspoon balsamic vinegar
pumpkin seed oil or olive oil, a few drops per bowl
thin shavings of Parmesan cheese

Directions:

  1. Preheat oven to 425 degrees. Halve the squash and scoop out the seeds then brush the surfaces with oil. Place the halves cut-side down on the baking sheet and bake until tender when pressed with a finger, about 30 minutes. Scoop out the flesh making sure to include any caramelized bits. De-glaze the pan with 1 cup water and reserve.
  2. Heat oil in a soup pot. Add the onions, sage, thyme, and parsley and cook over medium heat, stirring frequently, until the onions have begun to brown around the edges, about 15 minutes. Add the cooked squash, garlic, ½ teaspoon salt, and the stock plus the deglazing liquid. Bring to a boil then lower the heat and simmer, partially covered, for 25 minutes. If the soup becomes too thick, add more water to thin it out. Taste for salt. Add a few grinds of pepper. Puree the soup until it is silky and smooth, or if you prefer, leave a little texture.
  3. To finish, heat a cast-iron skillet over medium-high heat and add a tablespoon of oil. When hot, add the radicchio, pressing wedges into the pan. Season them with salt and pepper, and brush with remaining oil. When the leaves have browned, after 4-5 minutes, turn the radicchio over and brown the second side. Remove from heat and sprinkle with vinegar. Chop the leaves into bite-sized pieces.
  4. To serve, ladle the hot soup into soup plates, add the radicchio and drizzle a few drops of pumpkin or olive oil into each bowl. Shave a little Parmesan into each bowl, add cracked pepper and serve.

Makes 2 quarts