Active Time

　　20 min

　　Total Time

　　40 min

　　Active time: 20 min Start to finish: 40 min

　　

Ingredients

Makes 8 first-course servings, or about 5 cups

　　24 large shrimp in shell (about 1 lb), peeled, leaving tail and first segment of shell intact, and deveined

　　1 tablespoon finely grated peeled fresh ginger

　　2/3 cup chopped shallot

　　1 garlic clove, thinly sliced

　　3 whole star anise

　　2 tablespoons unsalted butter

　　1 3/4 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces (5 cups)

　　4 cups chicken stock or broth

　　2 cups water

　　1/4 teaspoon salt

　　1 tablespoon vegetable oil

　　Garnish: fresh cilantro sprigs

　　

Step 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).

　　

Make soup while shrimp marinate:

Step 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. Add squash, stock, and water and simmer, uncovered, until squash is very tender, about 20 minutes. Remove star anise.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

Bring soup to a simmer and season with salt and pepper. Divide among 8 shallow soup bowls and mound 3 shrimp in each bowl.

　　Cooks' note:

　　• Soup (without shrimp) can be made 3 days ahead and chilled, covered. If making soup ahead, begin marinating shrimp about 40 minutes before serving.