BUTTERNUT SQUASH SOUP WITH STAR ANISE AND GINGER SHRIMP
Categories Soup/Stew Shellfish Vegetable Sauté Christmas Quick & Easy Low/No Sugar Shrimp Butternut Squash Fall Winter Gourmet
Yield Makes 8 first-course servings, or about 5 cups
Number Of Ingredients 12
Steps:
- 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).
- 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.
- 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.
ROASTED BUTTERNUT SQUASH CREAM SOUP WITH GINGER
This is our favorite butternut squash soup and the whole family loves it. I usually make a huge pot of soup and freeze parts of it before adding the cream. I like my soup thick, so I don't add a ton of vegetable broth, but feel free to thin it out with more broth.
Provided by AnnaLena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
- Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
- Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
- Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 51.4 g, Cholesterol 37.3 mg, Fat 14.1 g, Fiber 8.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 269.5 mg, Sugar 14 g
BUTTERNUT SQUASH SOUP WITH STAR ANISE AND GINGER SHRIMP
Make and share this Butternut Squash Soup With Star Anise and Ginger Shrimp recipe from Food.com.
Provided by kyle martin
Categories Vegetable
Time 1h10m
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 12
Steps:
- Toss shrimp with ginger in a bowl and marinate, chilled, 30 minutes.
- 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.
- Puree soup in 2 batches in a blender until smooth, about1 minute per batch, then transfer to cleaned pan and keep warm, covered.
- Sprinkle shrimp with salt.
- 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.
- Bring soup to a simmer and season with salt and pepper.
- Divide among 8 bowls and mound 3 shrimp in each bowl.
- Garnish with cilantro sprigs.
BUTTERNUT AND GINGER SOUP
A warming winter soup. If you don't want it too spicy, you could use less ginger and/or garlic.
Provided by lenny_lennartz
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the olive oil in a large pot.
- Add all the chopped vegetables. Stir-fry them until they start to brown.
- Add the vegetable stock.
- Simmer until all the vegetables are cooked and soft.
- Blend.
- Season as required.
GINGERED BUTTERNUT SQUASH SOUP
Roasting the squash really adds a wonderful flavor to this delightful pureed soup. If you want a true vegetarian dish, simply substitute vegetable stock for the chicken broth. -Kim Pettipas Oromocto, New Brunswick
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 9 servings (about 3 quarts).
Number Of Ingredients 12
Steps:
- Place squash in a greased 15x10x1-in. baking pan. Drizzle with 4-1/2 teaspoons oil; toss to coat. Bake, uncovered, at 450° for 30 minutes, stirring every 15 minutes. Bake 5-10 minutes longer or until tender. Set aside. , In a soup kettle, saute onion in butter and remaining oil for 5 minutes or until tender. Stir in the ginger, curry, salt and pepper; cook for 2 minutes. Stir in potatoes; cook 2 minutes longer. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Cool slightly. , Stir in reserved squash. In a blender, puree soup in batches until smooth. Return to the pan. Stir in milk; heat through. Garnish with sour cream if desired.
Nutrition Facts :
BUTTERNUT SQUASH WITH ANISE
Provided by Marian Burros
Categories weekday, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Cook squash in water to cover until tender, about 10 minutes. Drain.
- Combine squash with butter and anise and process with steel blade of food processor or in blender to make a puree. Reheat if necessary.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 7 milligrams, Sugar 3 grams, TransFat 0 grams
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