Brown Butter Sage Butternut Squash Soup with Scallops

This post was sponsored by Sprouts. Thank you for supporting the partnerships that allow Brewing Happiness to grow and exist. xoxo.

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Brown Butter Sage Butternut Squash Soup with Scallops

Less than 10 ingredients, dairy-free, and easily blended - this Brown Butter Sage Butternut Squash Soup with Scallops is the perfect healthy winter soup.

Course Soup, Stuff in a Bowl

Cuisine American

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4 people

Author Brewing Happiness

Ingredients

• 4 cups Sprouts Brand butternut squash, cubed
• 1 tablespoon Sprouts Brand olive oil
• salt & pepper
• 6 tablespoons vegan buttery spread
• 15-20 fresh sage leaves, chopped
• 3-4 garlic cloves, minced minced
• 1 can Sprouts Brand light coconut milk
• 2 tablespoons nutritional yeast
• 1 lb 10-15 Sprouts Brand fresh scallops

Serve with:

• Sprouts Brand multigrain baguette optional

Instructions

1. Preheat your oven to 400.
2. Toss your cubed butternut squash in olive oil and season with salt and pepper. Lay flat on a baking tray and bake for 30 minutes, tossing once.
3. When your squash has a few minutes left in the oven, begin to heat your vegan buttery spread in a pan on the stove over medium heat. Stir the butter as it begins to brown, this will take a couple of minutes.
4. Once the butter turns a nice golden brown color and smells nutty, add in the minced garlic and chopped sage. Stir for 30 second or so, until the garlic is golden and the sage is wilted. Take the pan off the heat and set aside.
5. When your squash is baked, add it to your blender along with 3/4 of your garlic sage brown butter. (This might hiss when you add it in - don't worry.) Pour in a can of light coconut milk, nutritional yeast, and a dash of salt and pepper. Blend until smooth and creamy.
6. Check the temperature of your blended soup. If your soup needs to be warmed before serving, add it into a pot onto the stove over medium-low heat until it's your perfect eating temperature.
7. Meanwhile, return to your pan with garlic sage brown butter and heat it over low heat. Add in your scallops, along with a dash of salt and pepper. Cook each side for 1-2 minutes, until the scallops are solid white and tender.
8. Add your scallops to the bottom of your bowls, pour your heated soup on top and EAT UP.

Let me tell you a story about how Sprouts saved my life, and how everything on the internet is fake. As most of you know, I left my home in Atlanta at the end of January and started traveling around. So this means all of my meals have been created in other people’s kitchens, using other people’s utensils, shot in other people’s homes, using other people’s light and props. This is both really exciting and also really challenging and this soup was the apex of my kitchen struggle. You need to hear the story. It’s a pretty great one.

When I first tested and shot this soup, I was staying with my friend Lily of Kale and Caramel. The soup turned out great, but I shot the photos too late in the day. The light was going down and I was stressed. Ultimately I was just unhappy with the photos. I decided it was not a big deal, since the recipe only calls for a blender and a skillet pan. I figured that everyone has those, so I’ll just shoot it in someone else’s house.

I made it to my next friend’s house, and I borrowed her kitchen while she was at work. I ran to the local Sprouts, got all of my ingredients, and started to brown the butter and bake the squash. The kitchen smelled great and everything was going well. Then I realized that my friend didn’t own a blender. But she did have a food processor and I thought I’d at least attempt to use that. So I added the squash and browned butter to the food processor. I went to open the coconut milk, and found out that there wasn’t a can opener. No problem –  I’ll just risk my life and stab at the can with a knife till it opens. My friend may not have a can opener but she did have a very sharp knife that came in handy.

Anywhoo, coconut milk goes into the food processor and it just starts leaking everywhere. The whole kitchen is wet and sticky and oily and gross, and the food processor won’t even turn on. It’s a horrible mess. I was distraught and pretty much in a panic. But the logical part of my brain took over and I figured that I had two choices – try to remake the soup AGAIN at someone else’s house or head back to Sprouts and buy some soup in a box and pour it into a bowl and pretend it’s mine. (That’s where the internet being a lie comes into play.) I went with the second option.

I got back in the car and drove to Sprouts again to buy some pre-made soup. Then I  poured that fake soup into my friend’s beautiful bowl and here we are. I’m sorry that these photos are partially a lie, but also I’m not. Because sometimes a girl has got to do what a girl has got to do. And thank god that Sprouts exists to save my butt again and again. I promise that my soup recipe is good and not a lie, and it will turn out to look similarly to this one. But I just thought you should know the truth. And also, thank goodness for loving friends who let me use their kitchens and ingenuity. They are both really important. xoxo.