gina moore
Photo by Gina Moore
Makes about 8 cups, or 5 bowls
Soup
1 butternut squash (about 3–4 pounds)
Extra virgin olive oil
½ large onion, peeled and sliced
2 garlic cloves, minced
3 cups chicken broth, more if needed
½ teaspoon cardamom
2 tablespoons Madeira wine, or sherry (optional)
Kosher salt
Fresh ground black pepper
Crostini
1 baguette
Extra virgin olive oil
Granulated garlic
Minced parsley
Scallops
8 sea scallops
Fresh ground black pepper
Preheat oven to 350 F. Spray a 13-by-9-by-2 glass baking dish with vegetable spray. Cut squash in half lengthwise and place cut side down in prepared baking dish. Bake until squash is tender, about 45–60 minutes. Heat olive oil over medium heat in a deep, medium-sized skillet or small Dutch oven. Add onions and sauté until soft, about 5 minutes. Add garlic and cook an additional minute.
Using a large spoon, scrape half of squash from skin into food blender. Add half of onion mixture and purée until smooth. Transfer to a clean pot, cover and keep warm. Repeat with second half of squash and onion mixture and add to pot. Stir in broth, cardamom and Madeira (if using) and bring to a simmer; season with salt and pepper and continue to simmer uncovered, about 15 minutes, until thickened. Remove from heat, cover and keep warm.
Increase oven to 400 F. Slice baguette into ½-inch slices. Brush with olive oil and sprinkle lightly with granulated garlic and minced parsley. Place on baking sheet and bake for 8–10 minutes, turning once, until slightly brown around the edges.
Sprinkle scallops with pepper and chill for 30 minutes. Heat oil in a skillet over medium-high heat until hot. Sauté scallops until just cooked through, about 2–3 minutes per side. Transfer to a paper towel. Spoon warm soup into individual bowls. Add a crostini to the top of soup (it will float), and top crostini with a scallop.
Chef's tip: Sea scallops versus bay scallops. Sea scallops are larger (1½–2 inches), firmer and ideal for searing. They are found in deep ocean waters. Bay scallops, found in shallow protected waters, are smaller, sweeter and best suited for soups, pasta and quick cooking.
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