Nutrition Facts
4 servings
4
Recipe for Butternut Squash Soup with Scallops
A butternut squash velouté with scallops to add a little marine touch to this squash that we love at home. Delicate and flavorful, it pairs perfectly with these lightly sautéed scallops.
Ingredients
1 Hokkaido squash (1kg)
25 Vegetable broth
1 Olive oil
1 Thick sour cream
1 Shallot
20 Scallops
Chopped chives
Gomasio
Directions
1
Wash your squash without peeling it. Cut it in half and remove the seeds. Cut the squash into pieces.
2
Melt the chopped shallot in olive oil in a pot. Add the pieces of squash and sauté them lightly. Cover with broth. Season with salt and pepper and cook for about 30 minutes.
3
Once the squash is cooked, blend everything with the remaining broth in the pot. Add the cream. Blend again to achieve a smooth velouté.
4
Sauté the scallops in a pan with a bit of olive oil. Serve the soup in bowls. Place the scallops on top. Sprinkle with gomasio and chopped chives.
5
To finish
Ingredients
Ingredients
1 Hokkaido squash (1kg)
25 Vegetable broth
1 Olive oil
1 Thick sour cream
1 Shallot
20 Scallops
Chopped chives
Gomasio
Directions
Directions
1
Wash your squash without peeling it. Cut it in half and remove the seeds. Cut the squash into pieces.
2
Melt the chopped shallot in olive oil in a pot. Add the pieces of squash and sauté them lightly. Cover with broth. Season with salt and pepper and cook for about 30 minutes.
3
Once the squash is cooked, blend everything with the remaining broth in the pot. Add the cream. Blend again to achieve a smooth velouté.
4
Sauté the scallops in a pan with a bit of olive oil. Serve the soup in bowls. Place the scallops on top. Sprinkle with gomasio and chopped chives.
5
To finish
Notes
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