Butternut-Citrus Soup with Bay Scallops & Mushrooms
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Total Time: 40
Yield: 10-12 servings
The McClellands' holiday menu changes from year to year, but Thanksgiving always begins with a big pot of something seasonal and delicious. Here, a rich squash soup is poured around a small serving of sweet scallops and earthy mushrooms.Ingredients:
8 tablespoons (1 stick) butter3 pounds butternut squash (about two medium-large squashes), peeled and cut into 1-inch chunks
2 medium-size onions (about 1-1/2 pounds total), diced
4 garlic cloves, minced
1-1/2 tablespoons freshly grated ginger a
2 teaspoons kosher, sea, or table salt, plus extra to taste
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
3 cups low-sodium chicken stock or broth
1 cup dry white wine (such as Pinot Grigio)
1 cup fresh apple cider
3 tablespoons fresh lime juice
1/4 cup packed light-brown sugar
1/4 cup heavy cream
3 tablespoons freshly grated Parmesan cheese
Sauteed Scallops & Mushrooms (see recipe below)
1/4 cup chopped fresh parsley and tarragon
Instructions:
In a Dutch oven over medium heat, melt butter. Add squash, onions, garlic, ginger, salt, cinnamon, cumin, turmeric, and cayenne. Cook, stirring often, until onions soften and appear translucent, 6-8 minutes. Add stock (or broth), wine, cider, lime juice, and brown sugar. Stir, then cover the pot; reduce heat to medium-low, and let mixture simmer until squash is very tender, about 20 minutes. Remove from heat and stir in cream and Parmesan.Using a standing or immersion blender, puree soup until smooth. (If using a standing blender, work in batches.) Pour mixture through a fine-mesh strainer to remove lumps. Taste and add more salt if you like.
To serve, arrange an equal portion of Sauteed Scallops & Mushrooms in the center of each bowl and pour soup around it. Garnish with a pinch of fresh herbs. Serve immediately.
Sauteed Scallops & Mushrooms
Ingredients:
1 pound bay scallops1 leek
1/3 pound wild mushrooms (preferably Black Forest [shiitake] or chanterelles)
2 tablespoons olive oil
2 tablespoons butter
1 small garlic clove
1/2 teaspoon kosher, sea, or table salt
1/2 teaspoon freshly ground black pepper
Instructions:
Rinse scallops in cold water and pat dry with paper towels. Put in a bowl and refrigerate, uncovered.Browse Similar Recipes
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