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.
Wash your squash without peeling it. Cut it in half and remove the seeds. Cut the squash into pieces.
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.
Once the squash is cooked, blend everything with the remaining broth in the pot. Add the cream. Blend again to achieve a smooth velouté.
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.
To finish
0 servings
4
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EN