Chilled Butternut Soup Recipe

Sweat aromatics

In a medium saucepan, heat butter or oil over medium. Add diced onion and carrot and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and grated ginger and cook 1 minute until fragrant.

Cook squash

Add the diced butternut squash to the pan and stir to coat with the aromatics. Pour in the stock, bring to a gentle simmer, cover, and cook until the squash is very tender, about 15–20 minutes.

Blend and chill

Remove from heat. Use an immersion blender (or working in batches in a blender) to puree until very smooth. Stir in coconut milk, maple syrup (or honey), white pepper or cumin (if using), lime juice, salt and black pepper. Taste and adjust seasoning. Let the soup cool to room temperature, then refrigerate until thoroughly chilled, at least 2 hours (or overnight).

Adjust final texture

If the chilled soup is thicker than desired, thin with a little cold water or additional coconut milk to reach a velvety, pourable consistency. Re-taste and correct seasoning if needed.

Prepare scallops

Pat scallops dry with paper towel and trim the side muscle if present. Season lightly with the kosher salt.

Make poaching liquid

In a shallow wide skillet or small saucepan, combine coconut water, sliced ginger and smashed green onion. Bring to a very gentle simmer — do not boil — over medium heat.

Poach scallops

Reduce heat so the liquid is barely moving. Add scallops in a single layer and poach until opaque and just firm in the center, about 2–3 minutes per side depending on size (total 4–6 minutes). Remove scallops with a slotted spoon to a plate and let cool slightly. Reserve a few tablespoons of the poaching liquid to splash into soup bowls if desired for extra coconut aroma.

Chill scallops

For a chilled soup presentation, place poached scallops in an ice bath briefly to stop cooking and cool them. Drain and refrigerate until ready to serve (or serve slightly chilled).

Toast nuts and seeds

Heat a small dry skillet over medium heat. Add cashews and pepitas and toast, stirring often, until fragrant and lightly golden, 3–4 minutes. Remove to a cutting board and roughly chop the cashews (leave some whole for texture).

Prep apple and herbs

Toss the finely diced apple with a pinch of salt and a squeeze of lime juice to prevent browning. Combine sliced scallion and chopped cilantro in a small bowl.

Optional coconut

If using coconut flakes, toast them briefly in the same skillet until golden, about 1–2 minutes. Set aside.

Ladle chilled butternut coconut soup into chilled bowls (about 1 to 1 1/4 cups per serving). If using, stir a little reserved poaching liquid into the soup for a subtle coconut note before ladling.

Place 2 poached scallops atop each bowl of soup.

Scatter chopped cashews, pepitas, and diced apple around the scallops for crunch and brightness. Add sliced scallion, cilantro, and a few toasted coconut flakes.

Drizzle a small amount (about 1/4 tsp) of finishing oil around each bowl, and dust very lightly with smoked paprika if using.

Serve immediately cold. Provide a small spoon so diners can get a scallop, soup, and crunchy garnish together in each bite.