Butternut Squash and Apple Soup with Seared Scallops

This follows the fairly basic vegetable soup format: a base of celery, onion, carrots and garlic, with a little stock (we used vegetable, but home-made chicken stock would have been better). I roasted the butternut squash in chunks until really soft and sweet, and also added in 2 Kanzi apples (they have a really nice tart taste, but aren’t as sour as Granny Smiths). I added a mix of cinnamon, cayenne, black pepper, chili flakes, turmeric and parsley.


We had this with some seared scallops and salt-and-vinegar kale chips. Yummy!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s