Butternut Squash Shrimp Soup

By Kitchen Corners
October 22, 2010
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Serves: 8

  • 1 tablespoon olive oil
  • 1 onion finely choppes
  • 1 leek, halved lengthwise and thinly sliced
  • 2 garlic cloves chopped
  • 1 14 oz. can chopped tomatoes in juice
  • 3 small potatoes diced
  • 1 medium butternut squash cubed
  • 3 cups water
  • 4 cups vegetable stock
  • 1 14 oz. can mixed beans drained and rinsed
  • 1 pound medium sized frozen shrimp
  1. Heat the oil in a large sauce-pan over medium head.
  2. Add the onions, leek, and garlic and cook for 3-4 minutes, stirring occasionally until slightly softened.
  3. Add the tomatoes, potatoes, butternut squash, water, and stock.
  4. Bring to a boil.
  5. Stir in the beans and season with salt and pepper.
  6. Simmer for 40 minutes then add the frozen shrimp and simmer for an additional 10 minutes.

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