Fall Soup Recipe: Butternut Squash Soup with Roast Scallops
Gary and Jane Langton · Provencal Recipes · Soup · TasteThis 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
Smooth and creamy butternut squash topped with crispy bacon lardons and succulent scallops.
Ingredients
- 750 gr butternut squash
- 2 shallot(s) 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 parsley chopped
- salt and black pepper to taste
Instructions
- 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.
Notes
It serves 4 as a main, but can easily serve 6 as a starter.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
A visit with friends to the amazing Roman Pont du GardNext Post
How to Survive the French Car PoundRelated Provence Articles
Scallops with Lemon and Caper Butter
September 24, 2021
Hosting can be really stressful, but it doesn’t need to be! This zesty scallop dish was part of a canapé party last Christmas. However, scallops with lemon and capers are a perfect choice for an appetizer at any time of the year. Chill a bottle of Provencal rosé and enjoy this quick recipe on its …
French Seafood Ragout Recipe with Scallop and Lobster
November 23, 2022
We recently invited friends Lee and Barbara to dinner to celebrate Barbara’s birthday. For a friend new to our circle, it was a delight to make a special dinner as a birthday gift. And, as I have often said, the gift of food is definitely one that comes from the heart. I pored over my …
Seared Scallops in a Morel Cream Sauce a French Classic Recipe
March 26, 2025
If you like mushrooms, you already know that the most wonderful varieties are foraged in the wild. Perhaps it’s because they have the hearty, earthy flavour of their terroir. Or maybe it’s just that these treasures must be searched out and harvested by hand. I created a French-inspired classic using fresh morels served in a …
A Seared Butternut Squash Recipe that is Perfect for Cool Weather
February 12, 2024
In Provence, a sure sign of the changing seasons is the new varieties of produce in the grocery store. While it is not a wholesale change from one week to the next, regionally grown tomatoes are no longer prominent. Instead, apples, pears, green beans, mushrooms, carrots and colourful squash take the vegetable stage. My recipe …
No Comment