Butternut Squash Soup with Grilled Scallops
Elevate Your Dinner with Butternut Squash Soup and Grilled Scallops
Looking for a sophisticated yet comforting dish? Our Butternut Squash Soup with Grilled Scallops is the perfect balance of autumnal flavors and delicate seafood. This recipe is ideal for a cozy dinner party, a special occasion, or simply a delightful weeknight meal. The creamy sweetness of the butternut squash soup is beautifully contrasted by the succulent, slightly caramelized grilled scallops. It’s a dish that’s sure to impress!
Why This Recipe Works
This recipe isn’t just about combining flavors; it’s about technique. Roasting the butternut squash intensifies its natural sweetness, creating a richer, more complex base for the soup. Using a good quality stock is also crucial – it’s the backbone of the flavor. And the scallops? Grilling them quickly seals in their natural moisture, resulting in a perfectly tender and flavorful bite. We’ve included tips to ensure your scallops aren’t waterlogged, a common mistake that can ruin their texture.
What You’ll Need
This recipe requires a few key ingredients, but they’re all readily available. You’ll need butternut squash, onions, potatoes, vegetable or chicken stock, and of course, fresh scallops. A touch of nutmeg and cinnamon adds warmth and depth to the soup, while a simple seasoning of salt and pepper brings everything together.
Serving Suggestions
While the grilled scallops are the star accompaniment, feel free to get creative with garnishes. A swirl of crème fraîche, a sprinkle of chopped parsley, or a drizzle of olive oil can add a touch of elegance. Crusty bread is perfect for soaking up the delicious soup. Consider pairing this dish with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Frequently Asked Questions
Q: Can I use frozen scallops?
A: While fresh scallops are preferred for grilling, frozen scallops can be used. Ensure they are completely thawed and patted very dry before grilling to prevent them from steaming.
Q: Can I make the soup ahead of time?
A: Yes! The soup can be made up to 2 days in advance and stored in the refrigerator. Reheat gently before serving.
Q: What if I don’t have nutmeg or cinnamon?
A: While these spices add a lovely warmth, you can omit them if you don’t have them. A pinch of allspice or a dash of ginger can also work as substitutes.
Q: Can I make this soup vegan?
A: Absolutely! Substitute the butter with olive oil and use vegetable stock. You can also add a splash of coconut milk for extra creaminess.
Q: What type of potatoes are best for this soup?
A: We recommend using a starchy potato like Maris Piper or Yukon Gold. Avoid new potatoes as they don’t break down as well and can make the soup gluey.
Get ready to impress your family and friends with this delightful Butternut Squash Soup with Grilled Scallops! It’s a dish that’s both elegant and comforting, perfect for any occasion.
Butternut Squash Soup with Grilled Scallops
Ingredients
- 1 kg Butternut Squash Cut into 2.5cm pieces
- 2 large Onions Coarsely chopped
- 2 large Potatoes Cubed very small - do not use new potatoes
- 2 tablespoons Olive Oil
- 30 g Butter Or olive oil if preferred
- 15 g Parsley Coarsely chopped
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Cinnamon
- 2 litres Vegetable or Chicken Stock
- 2-3 per person Scallops
- 1 tablespoon Olive Oil For scallops
- to taste Salt and Pepper
Instructions
- Place the butternut pieces in a baking dish, sprinkle over the olive oil and cook in oven 200oC/400oF until browned – about 45 minutes.
- Fry the onions in the butter (or additional olive oil) until they are a golden brown.
- Add the baked butternut, potato, stock, parsley, cinnamon and nutmeg and bring the mixture up to the boil.
- Turn down and simmer until the potatoes are cooked and the butternut starts to break up.
- Blend the soup until it is smooth and creamy.
- Season to taste with freshly ground salt and pepper.
- Clean the scallops by removing any unsightly bits and cut in half. Wipe with a damp cloth rather than wash. Scallops must not be waterlogged before grilling or they will lose water whilst cooking and become tough. It is preferable to use fresh rather than frozen scallops if they are to be grilled.
- Coat the scallops lightly with the olive oil.
- Heat the griddle until it is really hot and a light haze rises from it.
- Grill the scallops until cooked through.
- Serve the soup with the grilled scallops.
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