Squash Soup With Scallops

Squash soup is always good but the scallops take it to another level. Nice for a special holiday dinner or company any time.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  small  butternut squash (about 2 pounds)
• 2  cups red onions, roughly chopped
• 4  garlic cloves, roughly chopped
• 1  tablespoon fresh rosemary, minced or 1  teaspoon dried rosemary
• 1⁄4 teaspoon red pepper flakes (optional)
• 1 1⁄2 tablespoons extra virgin olive oil
• 4  cups  low sodium vegetable broth or 4  cups low sodium chicken broth
• 1 (14 ounce) can cannellini beans, drained and rinsed well
• 1  lb sea scallops, tough muscle removed
• 1⁄2 cup  fresh flat leaf parsley, minced
•  salt & freshly ground black pepper

Directions

1. Cut squash in half, seed, peeled and dice.
2. Place squash, onions, garlic, rosemary and red pepper into bowl of food processor and puree.
3. Heat a soup pot over medium heat and add 1/2 tablespoon of the oil. Add the squash mixture and cook, stirring, for 5 minutes. Add broth and beans
4. Add salt and pepper to taste.
5. Bring to a boil then reduce heat and simmer for 15 minutes.
6. Cut scallops in half horizontally.
7. Pat dry, season with salt and pepper to taste.
8. Heat a large skillet over medium-high heat adding the remaining tablespoon of oil.
9. Add scallops, cook for 1 minute.
10. Turn, cook for 1 minute more, or until opaque.
11. Transfer scallops to side dish.
12. Ladle the squash soup into large bowls. Divide the scallops among the bowls and sprinkle with parsley.