It’s been a long time since I’ve made soup with butternut squash. The previous one was on in 2009. For this Thanksgiving, I didn’t want to make the typical and traditional butternut squash soup. I wanted to give it a twist and I was inspired by a picture in a magazine (I don’t remember which, most likely Bon Appetit or Saveur) when I was waiting in line at Whole Foods.
[100% organic & shrimp from Canada]
For the Ginger Shrimp
- 2 lbs of large shrimp, deveined and peeled with tail remaining
- 2 TBS fresh ginger, finely grated
- 2 TBS canola oil
Marinade shrimp with grated ginger and let it sit in the fridge for 30 minutes.
After marinading, heat canola oil over medium heat until hot. Season shrimp with salt and sauté for 1-2 minutes on each side. When cooked, set aside and keep warm.
For the Soup
- 3 TBS olive oil
- 1 large yellow onion, diced
- 3 shallots, diced
- 3 garlic cloves, finely minced
- 4 whole star anise
- 1½ – 2 lbs butternut squash, peeled, seeded, and cut into ½-inch cubes
- ½ cup carrots, chopped
- ½ cup celery, chopped
- 5 cups chicken/vegetable stock
- 3 cups water, more if needed
- Salt and freshly ground white pepper
- 1½ cups heavy cream
- Chives, keep whole for garnish
In a pot, on medium heat, add olive oil and cook the onions, shallots, garlic, and anise. Cook for 5 minutes; there should be no coloration. Add squash, carrots, celery, broth, and water. Bring to a boil and then simmer for 20-30 minutes or until squash is very tender.
Remove star anise after squash is tender. Purée soup using a blender (be careful) or immersion blender. Transfer puréed soup to a clean pot and keep warm, covered.
When ready to serve, bring soup to a simmer, season with salt and pepper, and add in heavy cream to give the soup some body. Then mount shrimp in serving bowl. Garnish with two pieces of chives. Serve immediately.
*Much thanks to my brother, cousins, and aunt for being my line cooks and sous chefs in the kitchen.