Roasted 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.
Equipment
- immersion or standard blender
Ingredients
- 2 acorn squash, halved, seeds + strings scooped out
- olive oil or cooking spray
- kosher salt + fresh cracked black pepper
- 2 tablespoon 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 teaspoon nutmeg
- 8 ounce wild caught bay scallops, patted dry
- 2 tablespoon corn starch
- 2 tablespoon olive oil
- 4 leaves fresh sage
- ⅓ 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.
Video
Notes
Serves 4 as a light meal or 8 as a starter course.
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
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