Coconut Squash Soup with Seared Scallops
This butternut squash soup is silky and rich with the addition of coconut milk. Rinse scallops and pat dry with paper towels; set aside. Coat an unheated large saucepan with cooking spray; heat pan over medium heat. Cook for 3 minutes, stirring occasionally. Add garlic and ginger. Cook and stir for 1 minute more. Add broth and squash to leek mixture. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until squash is tender....