Squash Soup with Scallops
Elevate your dining experience with this luxurious Squash Soup with Scallops, a dish that blends the comforting warmth of roasted butternut squash with the succulent sweetness of seared sea scallops. This creamy soup is infused with aromatic garlic, sautéed onions, a hint of nutmeg, and a splash of heavy cream, creating a velvety base that's both rich and satisfying. Topped with perfectly caramelized scallops and a sprinkle of fresh chives, this recipe strikes the perfect balance between elegance and heartiness. Ideal for cozy dinners or dinner parties alike, this soup is easy to prepare yet impressive enough to wow your guests. Ready in just an hour, it’s a gourmet addition to cold-weather menus.
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Recipe Information
Ingredients
- 1 medium-sized butternut squash
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 2 minced garlic cloves
- 4 cups vegetable broth
- 0.5 cups heavy cream
- 0.5 teaspoons ground nutmeg
- 8 large sea scallops
- 2 tablespoons unsalted butter
- 1 to taste salt
- 1 to taste black pepper
- 2 tablespoons, chopped (for garnish) fresh chives
Instructions
Preheat your oven to 400°F (200°C). Peel the butternut squash, cut it in half, and remove the seeds. Dice the squash into 1-inch cubes and place them on a baking sheet.
Drizzle 1 tablespoon of olive oil over the diced squash, and season with a pinch of salt and pepper. Toss to coat. Roast in the oven for 25-30 minutes or until tender and slightly caramelized.
While the squash is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant. Set aside until the squash is ready.
Once the squash is roasted, add it to the pot with the onions and garlic. Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes, letting the flavors meld together.
Using an immersion blender (or transferring the soup to a countertop blender in batches), blend the soup until smooth and creamy. Stir in the heavy cream and ground nutmeg. Taste and adjust seasoning with salt and pepper as needed. Keep warm on low heat.
Pat the scallops dry with paper towels and season lightly with salt and black pepper on both sides.
In a large skillet, melt the butter over medium-high heat. Once the butter is hot and foaming, add the scallops to the pan. Sear them for 1.5-2 minutes on each side until golden brown and cooked through. Remove the scallops from the pan and set aside.
To serve, ladle the squash soup into bowls. Top each bowl with 2 seared scallops. Garnish with chopped fresh chives and a drizzle of olive oil, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1691 mg | 74% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 8.8 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1271 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
