Buttercup Squash Seafood Soup

This weekend we are celebrating Thanksgiving and I am looking forward to going home and spending time with my family. We have so much to be thankful for, family, health and an abundance of food on our table. I cannot believe a year and half has gone by since I started volunteering my time on the farm. It has been such an incredible experience and I have truly gained an appreciation for all the hard work, dedication and passion that goes into growing food for our family tables. I am so thankful for my farm family and all our farmers for what they do and how much they provide. This weekend we are celebrating them and their beautiful harvest. As Fall is all about warm seasonal comfort food, I have shared with you this soup recipe to add to your Thanksgiving table, using Ontario Buttercup Squash, onions, garlic, parsley and local Niagara-on-the-lake wine. Wishing all of you and your families a wonderful Thanksgiving and I am thankful for all of your continued support and inspiration!

Ingredients:

4 cup buttercup or butternut squash, 1 inch cubed

1 garlic head, top trimmed to expose garlic

5 tbsp. olive oil

Salt & fresh ground pepper

1 medium onion, diced

1 cup white wine, Two Sisters Chardonnay 

1 tsp. dried thyme

1 tsp. sweet paprika

½ tsp. crushed chilli flakes

900 mL low sodium vegetable broth

1 ½ lb. haddock, cut in 3 inch pieces

1 lb. medium scallops

1 lb. large shrimp, peeled and deveined

1 lb. muscles, scrubbed and debearded  

3 tbsp. Italian flat leaf parsley, minced

 

Preparation:

Preheat oven to 400 F. Line a baking sheet with parchment paper.

In a large bowl, toss squash with 3 tbsp. oil and season with salt & pepper and spread on lined baking sheet.  Place head of garlic on skillet and drizzle with oil.

Roast squash and garlic for 25- 30 mins until squash and garlic have softened.

In large pot, heat remaining oil over medium heat. Add onions and sauté until translucent, 1-2 minutes. Add white wine, squash, garlic without skin, thyme, paprika and chillies.  

Stir to mix well, sauté for an additional minute. Add vegetable stock and with an immersion blender, blend until creamy. Reduce heat to medium-low, cover and simmer for 10 minutes.

Add the fish, scallops and shrimp, cook for 2- 3 minutes. Add the muscles, cover and cook until muscles have opened and seafood has cooked through. Disregard any unopened muscles and season with salt and pepper.

Divide in soup bowls and top with parsley.

 

 

SERVINGS 6-8 | PREP & COOK TIME 1 hour.

Copyright © 2016 Irene Matys.

All Rights Reserved.

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