Squash Soup With Scallops

Name: Squash Soup With Scallops
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
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

Submitted by Mysterygirl

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

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photo by Rita1652

Ready In:: 40mins
Ingredients:: 11
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

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.

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Reviews

Sorry we were disappointed with this soup. The butternut just seemed to raw. And the parsley was a bit overpowering. I used a butternut that was under 2 pounds, I would have like if it was first cooked or even roasted to bring out the sweetness. Maybe even sauteing all the veggies first cooking in the broth then blending would have been good. The squash just seemed to come out bitter and overpower an expensive item the scallops. Maybe the spring is the right time of the year. Making squash is more bitter. Sorry when I grow it garden fresh I`ll give it an other try.

Rita1652

RECIPE SUBMITTED BY

Mysterygirl

it, MO

<p>I am one of the early members of Zaar joining in October 2001. It was instantly my favorite site even though there were only about 5000 recipes. Back then the original owners Troy and Gay ran the site and they had a lot of interaction with the members. I miss them. <br /> <br />Through the years it still remains to this day my favorite go to site and the one that I send all of my friends and family to when they need anything.</p> 8724616"

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