Seasons and Suppers · by Jennifer Maloney★ 5.0 (14)
Butternut Squash Soup with Scallops and Pancetta
NUTRITION · PER SERVING120M COOK
CAL 23%·PRO 29%
CARBS 45G39% OF CAL
13G FIBER11G SUGAR21G OTHER
FAT 28G55% OF CAL
10G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy butternut squash soup with sweet apple and sage, topped with seared scallops and crispy pancetta. Elegant and rich. A special-occasion soup suitable for entertaining.
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View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 cups butternut squash (roasted, about 4 1/2 lbs. of squash)
- 3 Tablespoons butter
- 1/2 cup onion (diced)
- 1/2 cup McIntosh apple (peeled and shredded)
- 4 cups chicken broth
- 1 teaspoon salt (plus more, to taste)
- 1/2 teaspoon freshly ground pepper
- 1/2 cup heavy whipping cream (35% b.f.)
- 6 slices pancetta
- 6 large sage leaves
- 1 Tablespoon olive oil
- 18 scallops (thawed)
- Salt and pepper
- 1 Tablespoon butter
- Heavy cream (to drizzle)
At a glance
PER SERVING · TIME 120M
CAL 23%·PRO 29%
CARBS 45G39% OF CAL
13G FIBER11G SUGAR21G OTHER
FAT 28G55% OF CAL
10G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 40m
- Sodium
- 1644mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1193mg
- Calcium
- 192mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1644MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.