Squash Soup with Scallops

Squash soup is a popular dish in fall and winter months, and it’s a great way to incorporate seasonal vegetables into your diet.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Squash Soup with Scallops

Cooking Method: Boiling, Simmering Cuisine: American, European Courses: Lunch, Seafood, Soup, Vegetarian Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 500 gram Butternut Squash
• 8 piece Scallops
• 1 piece Onion
• 2 stalk Celery
• 2 clove Garlic
• 4 cup Vegetable Stock
• 1 cup Coconut Milk
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 tablespoon Parsley

Instructions

1. Peel and dice the butternut squash.
2. Heat olive oil in a large pot and sauté onion, celery, and garlic until softened.
3. Add the diced butternut squash and vegetable stock to the pot. Bring to a boil and simmer until the squash is tender.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in coconut milk and season with salt and black pepper.
6. In a separate pan, heat some olive oil and sear the scallops until golden brown on both sides.
7. Serve the soup in bowls, topping each bowl with seared scallops.
8. Garnish with freshly chopped parsley.
9. Enjoy your delicious Squash Soup with Scallops!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 30g10%

Sugars 10g

Protein 15g30%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.