Butternut Squash Soup With Star Anise and Ginger Shrimp

Total Time
1hr 10mins
Prep 40 mins
Cook 30 mins

Surprisingly light and incredibly delicious.

Ingredients Nutrition

Directions

  1. Toss shrimp with ginger in a bowl and marinate, chilled, 30 minutes.
  2. Cook shallot, garlic, and anise in butter in a 3-quart heavy saucepan over moderate heat, stirring until shallot is softened, about 5 minutes.
  3. Add squash, stock, and water and simmer uncovered until squash is very tender, about 20 minutes.
  4. Remove star anise.
  5. Puree soup in 2 batches in a blender until smooth, about1 minute per batch, then transfer to cleaned pan and keep warm, covered.
  6. Sprinkle shrimp with salt.
  7. Heat oil in a large skillet over moderately high heat until hot but not smoking, then sauté shrimp in 2 batches, stirring until just cooked through, about 3 minutes per batch, transferring to paper towels.
  8. Bring soup to a simmer and season with salt and pepper.
  9. Divide among 8 bowls and mound 3 shrimp in each bowl.
  10. Garnish with cilantro sprigs.

Reviews

(2)
Most Helpful

My DD enjoyed this soup and shrimp. I cut this recipe in half, used thawed frozen shrimp, and vegetable broth. The soup was very creamy and pretty when pureed. I laid the shrimp on top of the soup and than sprinkled with the cilantro.

lauralie41 February 19, 2006

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