Butternut Squash Soup With Star Anise and Ginger Shrimp |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Surprisingly light and incredibly delicious. 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.
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