Butternut Squash Soup With Star Anise and Ginger Shrimp

Recipe by kyle martin
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 8
YIELD: 8 bowls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Toss shrimp with ginger in a bowl and marinate, chilled, 30 minutes.
  • Cook shallot, garlic, and anise in butter in a 3-quart heavy saucepan over moderate heat, stirring until shallot is softened, about 5 minutes.
  • Add squash, stock, and water and simmer uncovered until squash is very tender, about 20 minutes.
  • Remove star anise.
  • Puree soup in 2 batches in a blender until smooth, about1 minute per batch, then transfer to cleaned pan and keep warm, covered.
  • Sprinkle shrimp with salt.
  • 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.
  • Bring soup to a simmer and season with salt and pepper.
  • Divide among 8 bowls and mound 3 shrimp in each bowl.
  • Garnish with cilantro sprigs.
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