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Entree
Soup
Bean
Butternut Squash Shrimp Soup
by:
Kitchen Corners
October 22, 2010
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Serves
8
Ingredients
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
Directions
Heat the oil in a large sauce-pan over medium head.
Add the onions, leek, and garlic and cook for 3-4 minutes, stirring occasionally until slightly softened.
Add the tomatoes, potatoes, butternut squash, water, and stock.
Bring to a boil.
Stir in the beans and season with salt and pepper.
Simmer for 40 minutes then add the frozen shrimp and simmer for an additional 10 minutes.
Tags:
Soup
Seafood
Bean
Butternut Squash
Leek
Shrimp
Entree
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2 Reviews
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Kitchen C.
October 25, 2010
best comment! Thanks cheese1227
cheese1227
October 24, 2010
I love the way the little shrimp is hanging on the side, contemplating whether or not to take the plunge.
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