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.
INGREDIENTS
Nutrition- 1small butternut squash (about 2 pounds)
- 2
- 4
- 1
- 1⁄4
- 1 1⁄2tablespoons extra virgin olive oil
- 4cups low sodium vegetable broth or 4 cups low sodium chicken broth
- 1
- 1
- 1⁄2
- salt & freshly ground black pepper
Advertisement
DIRECTIONS
- Cut squash in half, seed, peeled and dice.
- Place squash, onions, garlic, rosemary and red pepper into bowl of food processor and puree.
- 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
- Add salt and pepper to taste.
- Bring to a boil then reduce heat and simmer for 15 minutes.
- Cut scallops in half horizontally.
- Pat dry, season with salt and pepper to taste.
- Heat a large skillet over medium-high heat adding the remaining tablespoon of oil.
- Add scallops, cook for 1 minute.
- Turn, cook for 1 minute more, or until opaque.
- Transfer scallops to side dish.
- Ladle the squash soup into large bowls. Divide the scallops among the bowls and sprinkle with parsley.
Advertisement