Butternut Squash Soup with Scallops
Enjoy a fancied up butternut squash soup with Kaffir Lime Leaves, leeks, coconut milk, carrots, and seared scallops, for a comfort bowl of Butternut Squash Soup with Scallops! This makes a delightful dish for a special occasion. This is an excellent soup for entertaining that can be made ahead!
I love to whip up a pot of amazing butternut soup in the fall time. This butternut recipe has seared scallops that you add on top, the perfect touch to an elegant, savory, and tasty soup. We also love seafood so you may want to try our Rosemary Butternut Squash Pear Soup, Coconut Milk Mixed Seafood Soup or our very popular BEST Clam Chowder!]
Butternut Squash Soup with Scallops
This butternut squash soup is thick and rich with the addition of coconut milk. Each serving is allowed a few seared scallops for an added wow-factor and additional protein. We love to serve this soup for a dinner party entree.
Why I love this recipe
- Gourmet quality!
- It’s delicious and I love to serve it to company!
- Prep and cooking times are easy.
- Well worth the effort – it’s impressive with the scallops for a full meal or dinner party entree.
Gather these ingredients
- Diver scallops – you can buy them frozen, but we really love to cook them fresh
- Unsalted butter or neutral oil
- Salt
- Pepper to season
- Coconut milk
- Roasted butternut squash
- Leek
- Avocado oil
- Carrots
- Celery
- Coriander
- Cayenne pepper
- Kaffir lime leaves
- Chicken or vegetable stock
- Parsley – fresh
How to make Butternut Squash Soup with Scallops?
- In a large pot, sauté the leeks; add the coconut milk, stock, carrots, and celery. Simmer and add in the spices and lime leaves. Oh, the yummy smells!
- Next, add in butternut squash; simmer and season to taste!
- This part is easy: With your blender, blend to a creamy, smooth texture.
- Now you’re ready for the scallops!
How do you sear scallops?
- In melted butter, sear the scallops for a few minutes—you will hear the sizzle and searing.
- Allow scallops to sear for about 1 1/2 minutes, then flip and sear the other side for 1 minute.
Tips and substitutions:
This Seared Scallops Coconut Butternut Soup is based off of my original Butternut Squash Coconut Lobster Soup! I wanted a way to “fancy-up” the soup and make it more filling—scallops were the perfect touch! [Want to buy Dried Kaffir Lime Leaves Flakes, an ingredient that is essential for this bowl of deliciousness? You can purchase them, HERE.]
- You can swap out the butternut squash for cooked sweet potatoes (for a different kind of flavor).
- Don’t skimp on the Dried Kaffir Lime Leaves Flakes!
- Use shrimp (small or large) in place of scallops.
- Optional to leave out the seafood and just serve the soup.
- Make the day before and reheat – it’s just as good (and even a bit more flavorful because it’s had time to sit.)
Serving
To serve, pour soup into bowls, and top with two or three scallops with any desired garnish. We used parsley!
Serve with our Roasted Butternut Squash with Endive, garlic bread with regular bread, and Butternut Squash Cheesecake for dessert. Amazing!
Storage
Store the leftover soup in an airtight container in the fridge for up to 3 days. You will want to sear the scallops fresh for serving, although if there are any leftovers, you can store them with the soup. Usually they are devoured quickly, and we don’t have any leftovers! :)
More butternut recipes you may want to try while you are here
Get the Recipe:
Butternut Squash Soup with Scallops
Ingredients
- 10 diver scallops
- ¼ cup unsalted butter or avocado oil
- Salt and pepper to season
- 1 can coconut milk
- 3-4 cups roasted butternut squash with salt and pepper
- 1 leek, thinly sliced
- ¼ cup avocado oil
- 4 carrots, chopped
- 4 stalks celery
- 1 Tbsp coriander
- ½ tsp cayenne pepper
- 2 tsp kaffir lime leaf
- 4 cups chicken or vegetable stock
- Salt and pepper to taste
- Parsley to garnish
Instructions
FOR THE SOUP:
- In a large pot, heat the oil. When hot, add in the leeks, and sauté on medium-high heat until leeks are lightly browned, about 8-10 minutes. When cooked, pour in coconut milk, stock, carrots, and celery. Bring liquids to a simmer and add in the spices and lime leaf. Salt and pepper lightly, then cover with lid and allow to simmer on medium low for 10 minutes.
- Next, add in butternut squash and continue to simmer for 22 minutes or so. The carrots and celery should be very soft. Taste broth occasionally and add salt and pepper accordingly.
- When all ingredients are tender, transfer to a heat safe blender and blend until smooth. Taste if any additional salt is needed.
- Set aside until scallops are seared and ready.
FOR SCALLOPS:
- Wash and dry the scallops, then season each side with salt and pepper.
- In a medium skillet, melt 2 Tbsp of butter on medium-high heat. When butter is hot, place about 5 scallops in the butter—you should hear the sizzle and searing. Allow scallops to sear for 1 ½ minutes, then flip and sear the other side for 1 minute. Do not disturb the scallops when they are searing.
- To serve, pour soup into bowls and top with two scallops and any desired garnishes—I used parsley. Enjoy!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
nice dish, interesting flavors and great balance, thank you for sharing this recipe and than you for your hosting tips