This butternut soup features pancetta and scallops, for a special meal or company!
Butternut squash soup is in regular rotation in my household, but when it comes to special dinners or holidays, here's an easy, delicious and elegant way to dress it up! By simply adding crispy, salty pancetta rounds, some beautifully seared scallops and fried sage, you can elevate your every-day soup to super special status.
The star of this soup is undoubtedly the succulent scallops. Always a treat, the scallops are seared to golden perfection in butter. I love that these scallops are caught wild, in their natural habitat, in the cold Atlantic waters of Iceland. They are always sweet, plump and delicious, just the way nature intended!
Cook's Notes
I know it's always nice to make dishes ahead when entertaining, so you'll be pleased to know that you can make this soup ahead and re-heat it to serve. You may need to add a touch more chicken broth to thin if it has been refrigerated. I like to cook up the pancetta in the oven while the soup is heating (or re-heating). I fry up the sage and scallops while the pancetta is in the oven. When it comes to the scallops, you'll really want to cook them up fresh. They only take a minute in a hot pan with butter!
If you want to be a bit more casual, you could also serve this soup by crumbling the pancetta and sage and scattering it on top. Then just top with scallops.
As with all soups, be sure to taste and season well at the end of cooking and add salt and freshly ground pepper as needed. If you taste your soup and you think it not full-flavoured, it needs salt :) Salt is just the thing to bring out all the great flavours in this soup.
Butternut Soup with Pancetta and Scallops
Ingredients
Soup:
- 6 cups butternut squash, roasted, about 4 1/2 lbs. of squash
- 3 Tbsp butter
- 1/2 cup onion, diced
- 1/2 cup McIntosh apple, peeled and shredded
- 4 cups chicken broth
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 1/2 cup whipping cream
Pancetta:
- 6 rounds pancetta
Sage:
- 6 large sage leaves
- 1 Tbsp olive oil
Scallops:
- 18 scallops, thawed
- Salt and pepper
- 1 Tbsp butter
- 1 Tbsp olive oil
Garnish:
- Heavy cream, to drizzle
Instructions
- Roast the squash: Preheat oven to 375°F. Cut the squash in half lengthwise. Using a spoon, scoop out and discard the seeds and dark orange stringy flesh. Place the squash cut side down on to a baking sheet, using a baking sheet that allows the squash to lay completely flat. Use two baking sheets if necessary and rotate their position in the oven half way through roasting.
- Roast squash in pre-heated oven for 60-70 minutes or until very soft when you press on the top of the squash.
- Remove squash from oven. INCREASE OVEN TEMPERATURE TO 425F. Using a spatula, flip the squash halves over and allow to cool a few minutes. Using a spoon, scoop all the roasted squash flesh out and in to a bowl, being careful not to take any of the skin. Discard squash skins. Measure out the amount of cooked squash needed for this recipe and set aside. Any extra squash can be refrigerated or frozen and used for another purpose.
- For the soup: In a large soup pot or Dutch oven, melt butter over medium heat. Add diced onion and cook, stirring, until onion has softened and is translucent, but not browned. Add the measured roasted squash, shredded apple, salt and pepper. Add the chicken stock and stir to combine well. Bring to a light boil over medium-high heat, stirring occasionally, then reduce heat to medium-low and allow to simmer, uncovered, for 20-30 minutes to blend the flavours.
- While soup is simmering, place pancetta rounds on to a baking sheet and bake in preheated 425F oven until just crispy, about 7-8 minutes. Remove to a paper towel. For the sage, in a small skillet, heat the oil over medium-high heat until very hot. Add the sage leaves and allow to cook 15-20 seconds, turning once. Do not allow to brown, as it will become bitter. Remove to a cooling rack.
- Using an immersion blender (or alternately in small batches in a blender) puree the soup well until completely smooth. In the soup pot, add the heavy cream to the pureed soup. Stir well to combine and allow to cook over medium-low heat a few minutes to warm through.
- Taste soup. Add additional salt as needed and some freshly ground pepper. You don't want to be skimpy with the salt! Salting well is the key to bringing out all the great flavours in this soup.
- Finally, cook the scallops. Heat the butter and olive oil in a skillet over medium-high heat until very hot. Dry the scallops with a paper towel then season with salt and pepper. Add scallops to skillet, leaving room in between. Let cook, undisturbed for 1 minute per side for small scallops up to 1 1/2 minutes per side for larger scallops or until golden. Remove to a plate.
- To serve: Spoon warm soup in to shallow bowls. Place a sage leave on the side. Place 3 small scallops on to a pancetta crisp and place over the sage leaf. Add a few drops of heavy cream to the soup.
Notes
Nutrition
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.
Melissa says
Hello Jennifer, I just found your recipe on the internet and it looks very yummy. I would like to know if it be possible to replace the heavy cream by another liquid? Thank you.
Jennifer says
Hi Melissa, yes! You could use the cream from a can of coconut milk or even a dairy-free (nut based) cream of any sort. The cream is really just for a little "creaminess" in this soup, so it's not that critical what you use to get there :)
Meggan says
What a delicious combination! I love it!
Jennifer says
Thanks so much, Meggan :)
Cheyanne @ No Spoon Necessary says
Butternut Squash soup is on regular rotation in my house too! And I happen to be obsessed with scallops (like, I eat them every single weekend), so this bisque is SCREAMING my name! I would have never thought of this combination, Jennifer, and it's BRILLIANT! Can't wait to try it! Cheers!
Jennifer says
Thanks so much, Cheyanne :) I think you will love your scallops in this soup!
Marissa says
Scallops are a favorite in our house and this bisque looks like the perfect way to enjoy them. Love the sweetness of butternut squash and rich, saltiness of the pancetta.
Jennifer says
Thanks so much, Marissa :)
Agness of Run Agness Run says
Yummy! This is an awesome lunch recipe, Jennifer. I can't wait to give it a try. What kind of onions do you use?
Jennifer says
Thanks so much, Agness! I used regular yellow cooking onions.
Cindy says
I love a good butternut squash soup. This sounds so scrumptious with the pancetta and scallops. Can't wait to try!
Jennifer says
Thanks so much, Cindy :)
Dawn - Girl Heart Food says
How delicious and creamy does this soup look, Jennifer?! I've never paired butternut squash soup with scallops before so this is a genius idea! Makes for a nice hearty dinner! And you can never go wrong with pancetta!
Jennifer says
Thanks so much, Dawn and yes, pancetta is always a good idea :)
Jessie Gunaseelan says
Looks delicious!
Jennifer says
Thanks Jessie!
Regina says
Those amazing scallops got a heavenly butternut squash bed to get comfortable in! Love everything about this recipe
Jennifer says
Thanks so much, Regina!
marcie says
Butternut squash soup is one of my favorites and this looks so velvety smooth! The soup is such a wonderful complement to those beautiful scallops. This dish is so elegant!
Jennifer says
Thanks Marcie!
Tania Sheff says
What an elegant and comforting dish! Scallops & Pancetta definitely work well here. Cannot wait to try!
Jennifer says
Thanks Tania :)
Kristen @ The Endless Meal says
This soup is amazing! I love the scallops and pancetta topping, too. Totally makes it. And you're right, Marina del Rey scallops are incredible!
Jennifer says
Thanks so much, Kristen :)
Jenn peas and crayons says
Hellooooo delicious! This looks so super luxe!!!! Perfect for the holidays and I'm loving the giveaway too!
Jennifer says
Thanks so much, Jenn!
nocrumbsleft says
I’m preparing for the holiday and all I want to do is stop and eat this. This looks so delicious and I seriously can not wait to make it! Yum!!!
Jennifer says
Thanks so much, Teri! Have a wonderful Thanksgiving :)
Mahy says
What a scrumptious looking bisque and those scallops OMG are like icing on the cake!! YUM
Jennifer says
Thanks so much, Mahy! The scallops really just take this soup to a whole new level :)
Mary Ann | The Beach House Kitchen says
This soup looks absolutely delicious Jennifer! We love scallops, so this would be a hit at our house!
Jennifer says
Thanks so much, Mary Ann! It was a great way to enjoy scallops :)
Robyn Gleason says
Oh my gosh, Jennifer, this has all the ingredients for a super comfort food! I am such a big fan of pan-fried pancetta with sage and to combine with scallops and your beautiful soup is simply heavenly. I am making this on the weekend because I MUST taste it!
Jennifer says
Thanks so much, Robyn! You will love it. So easy to put together and so delicious :)
Taylor says
Jennifer this soup looks absolutely incredible! What a great idea to pair with my favourite Marina Del Rey scallops! The perfect comfort food!
Jennifer says
Thanks so much, Taylor! I absolutely loved the combination of flavours and such a nice way to enjoy scallops :)
sue | theviewfromgreatisland says
I absolutely love this, Jennifer, what creative way to use scallops. My husband would go crazy for it!
Jennifer says
Thanks Sue and so easy to make, too!
Michelle @ Vitamin Sunshine says
The ingredients in this soup are just perfect! Simple -- with so much flavor! I can't wait to try this. The little scallops are such a great way of elevating this to holiday status!
Jennifer says
Thanks so much, Michelle and yes, it only takes a few more minutes to make it, too :) Such a lovely treat with the scallops!
Milena | Craft Beering says
These scallops are gorgeous! I love the idea of serving them with the crispy pancetta and fried sage over the butternut bisque, but I am afraid that I simply would not be able to stop there:) I would love to taste then in an appetizer dish and then in an entree:). Just saying. We love, love scallops and you certainly know how to prepare them, they look perfect Jennifer!
Jennifer says
Thanks so much, Milena and yes, the combination would work in so many ways! I was inspired to try new ones, too :)
Tricia @ Saving Room for Dessert says
This is such a great combination of flavors and textures! So creative and no doubt delicious. We love the Marina del Rey products and cannot think of a better way to enjoy those gorgeous scallops :)
Jennifer says
Thanks so much, Tricia! It was such a nice combination, for sure. And those scallops were fabulous :)
Chris Scheuer says
I am such a soup lover and can definitely make a meal of it but add scallops and I'm in heaven!! Those scallops! The look amazing!!!
Jennifer says
Thanks so much, Chris! The scallops were absolutely perfect with the soup and the crispy, salty pancetta :)