Fall Soup Recipe: Butternut Squash Soup with Roast Scallops
This is a lovely velvety butternut squash soup garnished with sautéed scallops and crispy bacon lardons. Perfect as a starter for a winter dinner party, or a warming lunch with plenty of crusty French bread. If you can’t get scallops or don’t like them, replace with gently sautéed sliced mushrooms.
Butternut Squash Soup with Roast Scallops
- 750 gr Butternut squash
- 2 Shallots peeled and finely chopped
- 3 tbsp olive oil
- 600 ml Vegetable stock
- 25 gr Butter
- 75 ml double cream
- 2-3 large Scallops
- 150 gr Bacon lardons
- 1 tbsp Chopped parsley
- Salt and black pepper to taste
- Place a sauté pan on medium heat.
- Gently fry the bacon lardons until crispy, then set aside.
- Peel, de-seed and chop the butternut squash into1 inch pieces.
- Heat the olive oil in a frying pan and gently sauté the chopped shallots for about 6 minutes until soft, but not coloured.
- Add the chopped squash and the butter.
- Stirring gently, cook over a medium heat for approximately 10 minutes until the squash is soft and turning slightly golden.
- Pour in enough of the vegetable stock to cover the squash and simmer gently for about 6 to 8 minutes until the squash is very soft.
- Remove from the heat.
- Lift the vegetables from the stock with a slotted spoon and place in a blender.
- Add 2 tbls of the remaining stock and blitz until smooth.
- Pour the puree back into the pan and add the cream.
- Add any remaining stock until the mixture has the consistency of pouring cream.
- Strain the soup through a fine sieve into a clean saucepan and set-aside until your ready to serve.
- Warm the soup through before you start to cook the scallops.
- Halve each scallop horizontally and season with salt and pepper.
- When you are ready to serve, fry the scallops for about one minute on each side (do not over cook) until lightly golden.
- To serve, pour the soup into warmed soup bowls, place a scallop disc or two into the centre and then scatter over the crispy lardons and chopped parsley.