Squash Soup With Scallops

Name: Squash Soup With Scallops
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams small butternut squash (about; 397 grams cannellini beans, drained and rinsed well; 118 milliliters fresh flat leaf parsley, minced; 1 Tbsp fresh rosemary, minced or 1 teaspoon dried rosemary; 4 garlic cloves, roughly chopped; 946 milliliters low sodium vegetable broth or low sodium chicken broth; 2 Tbsps extra-virgin olive oil; 473 milliliters red onions, roughly chopped; 0 teaspoons red pepper flakes (optional); 4 servings salt & freshly ground black pepper; 454 grams sea scallops, tough muscle removed

Squash Soup With Scallops is a gluten free, dairy free, and vegetarian main course. One portion of this dish contains about 15g of protein, 7g of fat, and a total of 310 calories. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. It can be enjoyed any time, but it is especially good for Autumn. If you have pepper flakes, cannellini beans, onions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 40 minutes.