Butternut Squash Soup with Scallops
Enjoy a bowl of Butternut Squash Soup with Kaffir Lime Leaves, leeks, coconut milk, carrots, and seared scallops; an elegant soup recipe.
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
Reposted from January 2019.
Nutrition Facts
Calories: 502kcal, Carbohydrates: 30g, Protein: 12g, Fat: 39g, Saturated Fat: 22g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.4g, Cholesterol: 37mg, Sodium: 470mg, Potassium: 1018mg, Fiber: 4g, Sugar: 8g, Vitamin A: 17896IU, Vitamin C: 25mg, Calcium: 111mg, Iron: 4mg