Butternut-Citrus Soup with Bay Scallops & Mushrooms

From Yankee Magazine

From YankeeMagazine.com

Fish and Seafood Recipes | Soups, Stews, Chowders Recipes

Preparation Time: 40 minutes

Start to Finish Time: 60 minutes

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.

• 8 tablespoons (1 stick) butter
• 3 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

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

• 1 pound bay scallops
• 1 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

Rinse scallops in cold water and pat dry with paper towels. Put in a bowl and refrigerate, uncovered.

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