Butternut Squash Soup w/ Seared Scallops

 

INGREDIENTS

  

• 1 Butternut squash
• 2 Shallots peeled and finely chopped
• 3 tbsp olive oil
• 2.5 c. Vegetable stock or chicken bone broth
• 2 T. unsalted butter
• 1/2 c. cream or coconut milk
• 10 large Scallops
• 5 slices of maple bacon
• 1 tbsp Chopped jalepenos, pepitas and green onions
• Salt and black pepper to taste

INSTRUCTIONS

 

• Place a sauté pan on medium heat.
• Gently fry the bacon 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.
•  Season each with salt and pepper.
• When you are ready to serve, fry the scallops in the left over bacon fat for about 3 minute on each side (do not over cook) until lightly golden.
• To serve, pour the soup into warmed soup bowls, place a scallops into the centre and then scatter over the crispy bacon and chopped jalepenos, green onions, and pepitas.