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Butternut Squash Soup With Seared Radicchio

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soups gluten free nut free vegetarian passover lunch

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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

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