Butternut Squash Soup with Shrimp

  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 1 leek, halved lengthwise and thinly sliced
  • 2 garlic cloves chopped
  • 14 oz. can chopped tomatoes in juice
  • 3 small potatoes diced
  • 1 medium butternut squash cubed
  • 3 cups water
  • 4 cups vegetable stock
  • 14 oz. can mixed beans drained and rinsed
  • 1 lbs medium sized frozen shrimp
  1. 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.
  2. Add the tomatoes, potatoes, butternut squash, water, and stock.
  3. Bring to a boil.
  4. Stir in the beans and season with salt and pepper.
  5. Simmer for 40 minutes then add the frozen shrimp and simmer for an additional 10 minutes.
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