Butternut Squash Soup With Star Anise And Ginger Sh

Name: Butternut Squash Soup With Star Anise And Ginger Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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 saute 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.

2486

kcal

Calories

174

Fat

Carbs

222

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Butternut Squash Soup With Star Anise And Ginger Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash Soup With Star Anise And Ginger Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions