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.
BUTTERNUT SQUASH APPLE BAKE
Even those who aren't fans of squash enjoy this side dish. Sweet slices of butternut squash are topped with apples covered in a cinnamon-sugar glaze for a quick and easy dinner accompaniment. -Ellie Klopping, Toledo, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Layer squash and apples in a 13x9-in. baking dish coated with cooking spray. Mix brown sugar, flour and cinnamon; sprinkle over top. Drizzle with butter. , Bake, covered, until squash and apples are tender, 45-55 minutes.
Nutrition Facts : Calories 120 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 36mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic exchanges
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 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
ANISE-SPICED SQUASH SOUP WITH FENNEL CHIPS
Categories Soup/Stew Vegetable Vegetarian Fennel Squash Butternut Squash Winter Healthy Gourmet
Yield Makes about 9 cups
Number Of Ingredients 16
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
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