Butternut Squash Soup With Star Anise and Ginger Shrimp

Surprisingly light and incredibly delicious.

• Ready In: 1 hr 10 mins
• Serves: 8
• Yields: 8 bowls

Ingredients

• 24  large shrimp, in shell peeled, leaving tail and first segment of shell intact, and deveined (about 1 lb.)
• 1  tablespoon  finely grated peeled fresh ginger
• 2⁄3 cup  chopped shallot
• 1  garlic clove, thinly sliced
• 3  whole star anise
• 2  tablespoons margarine
• 1 3⁄4 lbs  butternut squash, peeled, seeded, and and cut into 1/2 inch pieces (5 cups)
• 4  cups chicken broth
• 2  cups water
• 1⁄4 teaspoon salt
• 1  tablespoon  vegetable oil
•  fresh cilantro stem (to garnish)

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.