Recipe Image

Coconut Squash Soup with Seared Scallops

  • 1 h 15 m
  • 1 h 15 m
Diabetic Living Magazine
“This butternut squash soup is silky and rich with the addition of coconut milk. Each serving is allowed a couple of seared scallops and is topped with pumpkin seeds, cilantro and lime peel for an added wow-factor.”

Ingredients

    • 8 medium fresh or frozen sea scallops (8 to 9 ounces)
    • Nonstick cooking spray
    • 2 medium leeks, trimmed and thinly sliced
    • 3 cloves garlic, minced
    • 2 slices minced fresh ginger root
    • 2 (14 ounce) cans vegetable broth
    • 2 pounds butternut squash, peeled and cut into 1-inch pieces (6 cups)
    • 1 (14 ounce) can reduced-fat unsweetened coconut milk
    • ⅛ teaspoon cayenne pepper
    • ½ teaspoon ground coriander
    • ⅛ teaspoon salt
    • ⅛ teaspoon black pepper
    • ¼ cup pumpkin seeds, toasted (pepitas) (optional)
    • 2 tablespoons snipped fresh cilantro
    • 2 teaspoons finely shredded lime peel (optional)

Directions

  • 1 Thaw scallops, if frozen. Rinse scallops and pat dry with paper towels; set aside.
  • 2 Coat an unheated large saucepan with cooking spray; heat pan over medium heat. Add leeks. Cook for 3 minutes, stirring occasionally. Add garlic and ginger. Cook and stir for 1 minute more.
  • 3 Add broth and squash to leek mixture. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until squash is tender. Remove from the heat and cool slightly.
  • 4 Transfer squash mixture to a blender or food processor. Cover and blend or process until smooth. Return mixture to the saucepan. Stir in coconut milk and cayenne pepper. Heat through over medium-low heat, stirring occasionally (do not boil).
  • 5 In a small bowl, combine coriander, salt and black pepper. Sprinkle evenly over scallops. Coat an unheated indoor grill pan or large nonstick skillet with cooking spray; heat over medium-high heat. Add scallops to grill pan or skillet. Cook for 3 to 4 minutes or until scallops are opaque, turning once halfway through cooking.
  • 6 To serve, ladle soup into four serving bowls. Float two scallops on each serving of soup. Sprinkle with pumpkin seeds (if using), cilantro and lime peel (if using).
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