Butternut Squash With Anise Recipes

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BUTTERNUT SQUASH SOUP WITH STAR ANISE AND GINGER SHRIMP



Butternut Squash Soup with Star Anise and Ginger Shrimp image

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

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

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.

BUTTERNUT SQUASH WITH ANISE



Butternut Squash With Anise image

Provided by Marian Burros

Categories     weekday, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 3

2 pounds butternut squash, peeled and cut in large dice or into 1/4-inch-thick slices
2 tablespoons butter
2 teaspoons anise seed

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

BUTTERNUT SQUASH SOUP WITH STAR ANISE AND GINGER SHRIMP



Butternut Squash Soup With Star Anise and Ginger Shrimp image

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

24 large shrimp, in shell peeled, leaving tail and first segment of shell intact, and deveined (about 1 lb.)
1 tablespoon finely grated peeled fresh ginger
2/3 cup chopped shallot
1 garlic clove, thinly sliced
3 whole star anise
2 tablespoons margarine
1 3/4 lbs butternut squash, peeled, seeded, and and cut into 1/2 inch pieces (5 cups)
4 cups chicken broth
2 cups water
1/4 teaspoon salt
1 tablespoon vegetable oil
fresh cilantro stem (to garnish)

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.

ANISE-SPICED SQUASH SOUP WITH FENNEL CHIPS



Anise-Spiced Squash Soup with Fennel Chips image

Categories     Soup/Stew     Vegetable     Vegetarian     Fennel     Squash     Butternut Squash     Winter     Healthy     Gourmet

Yield Makes about 9 cups

Number Of Ingredients 16

For soup:
1 large fennel bulb (sometimes called anise; 1 pound), trimmed and bulb cut into 1/2-inch pieces
3-pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 medium onion, chopped
1/4 teaspoon anise seeds
2 tablespoons unsalted butter
5 cups water
For fennel chips:
1 cup water
1/2 cup sugar
2 tablespoons fresh lemon juice
1 small fennel bulb (1/2 pound), trimmed
Special equipment:
Special equipment: Silpat or Exopat nonstick reusable baking-sheet liner*
Garnish:
sour cream

Steps:

  • Make soup:
  • Cook fennel, squash, onion, and anise seeds in butter in a 6- to 8-quart pot over moderate heat, covered, stirring occasionally, 15 minutes. Add water and simmer, covered, until squash is very tender, 25 to 30 minutes.
  • Purée soup in batches in a blender (use caution when blending hot liquids) and season with salt and pepper.
  • Make fennel chips:
  • Preheat oven to 225°F.
  • Boil water and sugar in a small saucepan, stirring, until sugar is dissolved. Remove from heat and add lemon juice. Cut fennel bulb lengthwise into paper-thin slices using a mandoline or other manual slicer. Pour sugar mixture over fennel in a bowl and let stand 5 minutes.
  • Put Silpat or Exopat pad on a baking sheet. Shake off excess liquid from fennel slices and arrange on pad in 1 layer (don't let slices touch). Bake in middle of oven 1 hour, or until dry and crisp. Working quickly, carefully peel chips off liner and transfer to a rack to cool. Top soup with chips.
  • *Available at bakeware shops and by mail order from Bridge Kitchenware, (800) 274-3435 or (212) 838-1901

BUTTERNUT SQUASH SOUP WITH STAR ANISE AND GINGER SHRIMP



Butternut Squash Soup with Star Anise and Ginger Shrimp image

.

Provided by Allrecipes Member

Time 40m

Yield 8

Number Of Ingredients 12

24 each 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
⅔ cup chopped shallots
1 garlic clove, thinly sliced
3 each whole star anise
2 tablespoons unsalted butter
1 ¾ pounds butternut squash, peeled, seeded, and cut into 1/2-inch pieces
4 cups chicken stock or broth
2 cups water
¼ teaspoon salt
1 tablespoon vegetable oil
8 sprigs Garnish: fresh cilantro sprigs

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.
  • Pure 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 saute 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.

Nutrition Facts : Calories 151.7 calories, Carbohydrate 14.9 g, Cholesterol 104 mg, Fat 5.6 g, Fiber 2.3 g, Protein 12.1 g, SaturatedFat 2.4 g, Sodium 534.8 mg, Sugar 2.9 g

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