Roasted Acorn Squash Bisque with Crispy Bay Scallops
Sip + Sanity | Linda Feller
Roasted Acorn Squash Bisque with Crispy Bay Scallops is a healthy soup recipe that fills you with warmth and comfort. Serve as a light meal or as a starter course for a fall celebration.
2acorn squash, halved, seeds + strings scooped out
olive oil or cooking spray
kosher salt + fresh cracked black pepper
2tablespoonolive oil
2small onions, diced
2clovesgarlic, minced
4cupsvegetable broth, or chicken broth
1bay leaf
5sprigsfresh thyme
¼teaspoonnutmeg
8ouncewild caught bay scallops, patted dry
2tablespooncorn starch
2tablespoonolive oil
4leavesfresh sage
⅓cupsour cream
Parmigiano Reggiano, to garnish
Instructions
Preheat an oven to 400°F.
Place the acorn squash on a parchment lined baking sheet, cut sides up. Spritz the flesh with olive oil spray and season with kosher salt and pepper. Roast for 45 - 50 min.
Once cool enough to handle, scoop the flesh into a bowl and set aside.
Heat olive oil in soup pot or dutch oven over medium heat. Add the onions and a little salt and pepper. Cook, stirring occasionally, until the onions are tender. Add the garlic and cook for another minute, until fragrant.
Add the broth, scraping the bottom of the pan to release all the good bits. Add in the reserved squash, bay leaf, thyme sprigs and nutmeg. Stir.
Bring it to a boil, then reduce the heat and simmer for about 15 minutes. Remove the bay leaf and thyme sprigs. Taste and adjust seasoning as needed.
Carefully transfer the soup to a blender, add the sour cream and blend until smooth. (Alternatively, add the sour cream directly to the pot and use an immersion blender.)
Season scallops with a pinch of kosher salt and black pepper. Heat olive oil in a non-stick skillet over medium-high heat.
Place cornstarch in a shallow bowl. Toss the scallops in the cornstarch so they have a light coating. Immediately add them to a very hot skillet with the sage leaves. Cook for about 2 to 3 minutes total, giving them a toss once or twice while they cook. Remove to a plate when done.
Divide the soup between 4 bowls. Add scallops to the center of each bowl and top with a sage leaf. Garnish with grated or shaved Parmigano Regianno.
Notes
Serves 4 as a light meal or 8 as a starter course.