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Butternut Squash Soup With Star Anise and Ginger Shrimp

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“Surprisingly light and incredibly delicious.”
1hr 10mins
8 bowls

Ingredients Nutrition


  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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