LibreRecipes

Butternut Squash Soup with Star Anise and Ginger Shrimp

Rating

Calories

1108.0

Protein

190.0

Sodium

7955.0

Fat

20.0

Active time: 20 min Start to finish: 40 min

24 large shrimp in shell (about 1 lb), peeled, leaving tail and first segment of shell intact, and deveined

1 tablespoon finely grated peeled fresh ginger

2/3 cup chopped shallot

1 garlic clove, thinly sliced

3 whole star anise

2 tablespoons unsalted butter

1 3/4 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces (5 cups)

4 cups chicken stock or broth

2 cups water

1/4 teaspoon salt

1 tablespoon vegetable oil

Garnish: fresh cilantro sprigs

Toss shrimp with ginger in a bowl and marinate, chilled, 30 minutes (do not marinate any longer or enzymes from ginger will begin to cook shrimp).
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.
Purée soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth, about 1 minute per batch, then transfer to cleaned pan and keep warm, covered.
Sprinkle marinated shrimp with salt. Heat oil in a 12-inch nonstick 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 shallow soup bowls and mound 3 shrimp in each bowl.