Butternut Squash Soup with Star Anise and Ginger Shrimp Recipe

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 (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

Servings: persons

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

1
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).
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 (use caution when blending hot liquids) until very smooth, about 1 minute per batch, then transfer to cleaned pan and keep warm, covered.
6
Sprinkle marinated shrimp with salt.
7
Heat oil in a 12-inch nonstick 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 shallow soup bowls and mound 3 shrimp in each bowl.

2536

kcal

Calories

180

Fat

Carbs

222

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 (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, 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.

Butternut Squash Soup with Star Anise and Ginger Shrimp

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