Squash Soup With Scallops Recipe

Name: Squash Soup With Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

798

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Squash Soup With Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squash Soup With Scallops

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