Butternut Squash Soup with Star Anise and Ginger Shrimp
Warm up with the luxurious flavors of Butternut Squash Soup with Star Anise and Ginger Shrimp—a recipe that balances velvety comfort with vibrant spice. This creamy soup starts with roasted butternut squash, caramelized onions, and a hint of star anise, blending into a smooth, aromatic base. The bold addition of seared shrimp marinated in fresh ginger, soy sauce, sesame oil, and lime juice infuses a zesty, Asian-inspired flair. Topped with a sprinkle of fresh cilantro, this dish is the perfect harmony of sweet, savory, and aromatic. Ideal for dinner parties or cozy nights, it’s both elegant and easy to prepare in under an hour. Keywords: butternut squash soup, ginger shrimp, roasted butternut squash, creamy soup recipe, star anise recipes.
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Recipe Information
Ingredients
- 1 medium-sized (about 2 lbs) butternut squash
- 3 tablespoons olive oil
- 1 large, diced yellow onion
- 2 minced garlic cloves
- 4 cups vegetable stock
- 2 whole star anise
- 1 inch, grated fresh ginger
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 large, peeled and deveined shrimp
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon lime juice
- 2 tablespoons, chopped fresh cilantro
- 0.25 teaspoon cracked red pepper flakes
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil, and place them cut-side down on a baking sheet. Roast for 30 minutes or until the flesh is tender.
While the squash is roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté until soft, about 5 minutes.
Add the minced garlic and cook for 1 more minute, stirring frequently to avoid burning.
Once the squash is cooked, scoop out the flesh and add it to the pot with the onions and garlic. Stir to combine.
Pour in the vegetable stock and add the star anise. Bring to a boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld together.
Remove the star anise and use an immersion blender to puree the soup until smooth. Alternatively, blend the soup in batches in a countertop blender.
Stir in the heavy cream, salt, and black pepper. Keep the soup warm over low heat.
For the ginger shrimp, combine the grated ginger, soy sauce, sesame oil, lime juice, cracked red pepper flakes, and 1 tablespoon of olive oil in a bowl. Add the shrimp and toss to coat evenly.
Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and cooked through.
Ladle the soup into bowls and top with the cooked ginger shrimp. Garnish with chopped cilantro and serve immediately.
Nutrition Facts
Calories |
2273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.9 g | 168% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 21.3 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 6517 mg | 283% | |
| Total Carbohydrate | 196.1 g | 71% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 38.9 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 858 mg | 66% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 5283 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
