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Roasted Squash Soup with Seared Scallops & Bacon
ALYSSA AND CARLA13Ingredients
70Minutes
660Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups squash (your favorite, cut into 2 inch cubes. I used kobucha because it’s all I can find here, and it’s why you see some green specks in my soup – the peel is edible and green, but I would highly recommend butternut squash if you can get it. Acorn squash or pumpkin would also work.)
- 4 cups chicken stock
- 4 Tbsp. olive oil
- 1 white onion (chopped)
- 3 cloves garlic (chopped)
- 1 can coconut milk (about 13 oz or so)
- 2 chipotles in adobo (minced, or more, to taste)
- 4 slices bacon (cut into matchsticks)
- 4 scallions (sliced, white and light green parts only)
- 12 sea scallops (abductor muscle removed)
- salt
- pepper
- 3 Tbsp. brown sugar
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NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories660Calories from Fat480 |
| % DAILY VALUE |
| Total Fat53g82% |
| Saturated Fat27g135% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium870mg36% |
| Potassium900mg26% |
| Protein21g |
| Calories from Fat480 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber4g16% |
| Sugars16g |
| Vitamin A6% |
| Vitamin C20% |
| Calcium8% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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