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.
Remove from the heat and cool slightly.
Transfer squash mixture to a blender or food processor.
Cover and blend or process until smooth.
Return mixture to the saucepan.
Stir in coconut milk and cayenne pepper.
Heat through over medium-low heat, stirring occasionally (do not boil).
In a small bowl, combine coriander, salt and black pepper.
Sprinkle evenly over scallops.
Coat an unheated indoor grill pan or large nonstick skillet with cooking spray; heat over medium-high heat.
Add scallops to grill pan or skillet.
Cook for 3 to 4 minutes or until scallops are opaque, turning once halfway through cooking.
To serve, ladle soup into four serving bowls.
Float two scallops on each serving of soup.
Sprinkle with pumpkin seeds (if using), cilantro and lime peel (if using).
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
