Butternut Squash Soup with Star Anise and Ginger Shrimp |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Active time: 20 min Start to finish: 40 min 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 |
Directions:
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. Make soup while shrimp marinate: 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.
3. 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.
4. 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.
5. Bring soup to a simmer and season with salt and pepper. Divide among 8 shallow soup bowls and mound 3 shrimp in each bowl.
6. Cooks' note: Soup (without shrimp) can be made 3 days ahead and chilled, covered. If making soup ahead, begin marinating shrimp about 40 minutes before serving.
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