Butternut Squash Soup with Star Anise and Ginger Shrimp

Ingredients

• 1.8 lb butternut squash peeled seeded cut into 1/2-inch pieces (5 cups)
• 4 cups chicken stock see 
• 8 servings garnish: cilantro sprigs fresh
• 1  garlic clove thinly sliced
• 0.3 teaspoon salt 
• 0.7 cup shallots chopped
• 1 lb shrimp in shell deveined peeled
• 2 tablespoons butter unsalted
• 1 tablespoon vegetable oil 
• 2 cups water 
• 3  star anise whole

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• blender

Directions

1. 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).
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, about 20 minutes.
4. Remove star anise.
5. 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.
6. Sprinkle marinated shrimp with salt.
7. 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.
8. Bring soup to a simmer and season with salt and pepper. Divide among 8 shallow soup bowls and mound 3 shrimp in each bowl.
9. • Soup (without shrimp) can be made 3 days ahead and chilled, covered. If making soup ahead, begin marinating shrimp about 40 minutes before serving.