Butternut Squash Soup with Deep Fried Onions and Scallops

Butternut squash is a winter squash. It is harvested in the fall and stored for eating throughout the winter. Unlike summer squash (such as zucchini), winter squash has a thick, inedible skin that must be removed before preparing.  You should cut the squash into two, slice off the top and remove the skin while trying not to cut off to much flesh.  Scoop out the seeds and stringy stuff in the middle, which is always a bit messy. Cube the squash meat for cooking. It may seem a bit of work, but it is well worth it. Butternut squash has a beautiful golden color making this soup a bright addition to a dreary winter day.














4-6 servings

1 butternut squash

2 tbsp. rapeseed oil or vegetable oil

juice of a lemon

juice of a small orange

3 oz./90 g  butter

1 cup /8 oz. vegetable bouillon

1 cup /8 oz,  sour cream

salt and pepper

Deep fried onions and scallops

2 cups/16 fl. oz. vegetable oil for deep-frying

2 cnions, cut into 1/4 inch thick rings

8-12 scallops


a few sprigs of lemon thyme (optional)

Preheat oven to 400 ° F.

To make the soup, peel and cube butternut squash and place on a baking sheet. Drizzle with oil and place in oven. Roast for approximately 30 minutes until squash is tender. Blend squash, lemon juice, orange juice, butter, milk, bouillon and sour cream until completely smooth. If soup is to thick, add more broth to thin to desired consistency. Season to taste with salt and pepper.
To make the deep fried onions and scallops, warm oil up. Dust onion rings and scallops lightly. Deep fry onions first. Using a wire mesh skimmer of slotted metal spoon, transfer to paper towels to drain. Deep fry scallops until golden brown, 2 to 3 minutes. Drain on paper towels and season with salt.

To serve, rewarm soup, divide the soup among bowls and place deep fried onions in the middle of each bowl. Place 2-3 scallops on top of onions. Garnish with lemon thyme.

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