Roasted Butternut Squash Soup with Scallops

This recipe was created by Chef Belinda, using one of her hottest selling spice blends...Turkish Coffee Spice Blend.  This recipe has a depth of flavor beyond any other recipe of its kind.  This is the perfect recipe for a crisp fall day or a deliciously rich-tasting dinner on a cold winter night.


  • 1 butternut squash (about 3-4 pounds)
  • olive oil
  • 1/2 large onion, cut in half and sliced
  • 2 garlic cloves, peeled and chopped
  • 3-1/2 cups chicken broth
  • 1/2 teaspoon Turkish Coffee Spice Blend
  • 2 tablespoons madeira, or sherry
  • salt and fresh ground pepper, to taste
  • Chef Belinda's Grains of Paradise
  • Scallops
  • Large croutons/crostini


  1. Preheat oven to 350 degrees. Spray 13x9x2-inch glass baking dish with vegetable spray. Cut squash in half lengthwise; and place, cut side down, in prepared baking dish. Baked until squash is tender, about 45 minutes.
  2. Cook onions in olive oil in a medium pot over medium heat, stirring until soft, about 5 minutes. Add garlic and cook an additional 3 minutes. Add stock, cardamom and madeira and simmer uncovered, about 15 minutes.
  3. Using a large spoon, scrape half squash into food blender; discard peel. Add half of stock and puree until smooth, about 1 minute. Transfer to a clean pot and keep warm and covered. Repeat with second half of squash and stock. Bring to a simmer and season with salt and pepper.
  4. Sprinkle scallops with grains of paradise and chill for 30 minutes. Heat oil in a skillet over moderately high heat until hot; then sauté scallops until just cooked through, about 2-3 minutes per side. Transfer to a paper towel.
  5. Spoon warm soup into bowls. Add a crouton and cover with a scallop.

Recipe and photo reprinted with the permission of Chef Belinda

Appetizers & light bitesMains

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