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Butternut Squash Soup with Grilled Scallops

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Appetizer, dinner
Cuisine European
Servings 4

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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