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+ servings

Roasted Acorn Squash Bisque with Crispy Bay Scallops

bowl of acorn squash bisque with crispy bay scallops
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.
Sip + Sanity | Linda Feller
Prep Time 15 minutes
Cook Time 1 hour 18 minutes
Total Time 1 hour 33 minutes
Serving Size 4 people

Equipment

Ingredients

  • 2 acorn squash halved, seeds + strings scooped out
  • olive oil or cooking spray
  • kosher salt + fresh cracked black pepper
  • 2 tbsp olive oil
  • 2 small onions diced
  • 2 cloves garlic minced
  • 4 cups vegetable broth or chicken broth
  • 1 bay leaf
  • 5 sprigs fresh thyme
  • ¼ tsp nutmeg
  • 8 oz wild caught bay scallops patted dry
  • 2 tbsp corn starch
  • 2 tbsp olive oil
  • 4 leaves fresh sage
  • cup sour 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.

Nutrition

Calories: 346kcal | Carbohydrates: 36g | Protein: 11g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 1243mg | Potassium: 960mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1502IU | Vitamin C: 29mg | Calcium: 154mg | Iron: 2mg

Notes

Serves 4 as a light meal or 8 as a starter course.