Butternut Squash Soup With Star Anise and Ginger Shrimp

Ingredients

  • 1 tablespoon
  • finely grated peeled
  • fresh ginger
  • 1 tablespoon
  • finely grated peeled
  • fresh ginger
  • 2/3 cup
  • + 37 more ingredients
    • chopped
    • shallot
    • 2/3 cup
    • chopped
    • shallot
    • 1
    • garlic clove, thinly sliced
    • 1
    • garlic clove, thinly sliced
    • 3
    • whole
    • star anise
    • 3
    • whole
    • star anise
    • 2 tablespoons
    • margarine
    • 2 tablespoons
    • margarine
    • 4 cups
    • chicken broth
    • 4 cups
    • chicken broth
    • 2 cups
    • water
    • 2 cups
    • water
    • ¼ teaspoon
    • salt
    • ¼ teaspoon
    • salt
    • 1 tablespoon
    • vegetable oil
    • 1 tablespoon
    • vegetable oil
    • fresh cilantro stem
    • (to garnish)

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...

View full recipe at SpringPad

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