Squash Soup With Scallops

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 small butternut squash (about 2 pounds)
• 2 cups red onions, roughly chopped
• 4 garlic cloves, roughly chopped
• 1 tablespoon fresh rosemary, minced or 1 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes (optional)
• 1 1/2 tablespoons extra virgin olive oil
• 4 cups low sodium vegetable broth or 4 cups low sodium chicken broth
• 1 (14 ounce) can cannellini beans, drained and rinsed well
• 1 lb sea scallops, tough muscle removed
• 1/2 cup fresh flat leaf parsley, minced
• salt & freshly ground black pepper

Recipe

• 1 cut squash in half, seed, peeled and dice.
• 2 place squash, onions, garlic, rosemary and red pepper into bowl of food processor and puree.
• 3 heat a soup pot over medium heat and add 1/2 tablespoon of the oil. add the squash mixture and cook, stirring, for 5 minutes. add broth and beans
• 4 add salt and pepper to taste.
• 5 bring to a boil then reduce heat and simmer for 15 minutes.
• 6 cut scallops in half horizontally.
• 7 pat dry, season with salt and pepper to taste.
• 8 heat a large skillet over medium-high heat adding the remaining tablespoon of oil.
• 9 add scallops, cook for 1 minute.
• 10 turn, cook for 1 minute more, or until opaque.
• 11 transfer scallops to side dish.
• 12 ladle the squash soup into large bowls. divide the scallops among the bowls and sprinkle with parsley.