Name: Butternut Squash Soup with Star Anise and Ginger Shrimp
Cook time: 20 min
Total time: 40 min
Yield: Makes 8 first-course servings, or about 5 cups
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

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Butternut Squash Soup with Star Anise and Ginger ShrimpQuentin Bacon

Active time: 20 min Start to finish: 40 min

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.

Recipe notes

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