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:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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