Roasted Butternut Squash Soup with Seared Scallops - Choose Canadian Seafood

Ingredients

• 12 (320 g) Canadian scallops
• 1 medium butternut squash, peeled, chopped into 1-inch pieces
• 2 carrots, peeled, cut into 1-inch pieces
• 2 medium onions, cut into 1-inch wedges
• 1 tsp fresh thyme, chopped
• ½ tsp paprika
• ¼ tsp cinnamon
• ⅛ tsp cayenne
• ¼ tsp nutmeg
• ½ tsp pepper
• 2½ tsp (15 g) salt, divided
• ¼ cup + 1 tbsp (78 ml) olive oil, divided
• 1 small garlic head
• 1 tbsp (15 ml) apple cider vinegar
• 4 cups (1 L) vegetable broth
• ¼ cup (63 g) butter, divided
• 12 fresh sage leaves
• Garnish:
• Pumpkin seeds, toasted