Butternut Squash Soup with Star Anise and Ginger Shrimp
Butternut Squash Soup with Star Anise and Ginger Shrimp might be just the main course you are searching for. One portion of this dish contains about 16g of protein, 7g of fat, and a total of 187 calories. This recipe serves 8. It can be enjoyed any time, but it is especially good for Autumn. A mixture of shallot, vegetable oil, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes approximately 40 minutes. It is a good option if you're following a gluten free and pescatarian diet.
Instructions
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).
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.
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.
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.
Bring soup to a simmer and season with salt and pepper. Divide among 8 shallow soup bowls and mound 3 shrimp in each bowl.
• Soup (without shrimp) can be made 3 days ahead and chilled, covered. If making soup ahead, begin marinating shrimp about 40 minutes before serving.