Squash Soup With Scallops - cooking recipe

Ingredients

1 small butternut squash (about 2 pounds)
2 cups red onions, roughly chopped
4 garlic cloves, roughly chopped
1 tablespoon fresh rosemary, minced or 1 teaspoon dried rosemary
1/4 teaspoon red pepper flakes (optional)
1 1/2 tablespoons extra virgin olive oil
4 cups low sodium vegetable broth or 4 cups low sodium chicken broth
1 (14 ounce) can cannellini beans, drained and rinsed well
1 lb sea scallops, tough muscle removed
1/2 cup fresh flat leaf parsley, minced
salt & freshly ground black pepper

Preparation

Cut squash in half, seed, peeled and dice.
Place squash, onions, garlic, rosemary and red pepper into bowl of food processor and puree.
Heat a soup pot over medium heat and add 1/2 tablespoon of the oil. Add the squash mixture and cook, stirring, for 5 minutes. Add broth and beans
Add salt and pepper to taste.
Bring to a boil then reduce heat and simmer for 15 minutes.
Cut scallops in half horizontally.
Pat dry, season with salt and pepper to taste.
Heat a large skillet over medium-high heat adding the remaining tablespoon of oil.
Add scallops, cook for 1 minute.
Turn, cook for 1 minute more, or until opaque.
Transfer scallops to side dish.
Ladle the squash soup into large bowls. Divide the scallops among the bowls and sprinkle with parsley.