Veggie & Shrimp Soup

Veggie & Shrimp Soup

Metric Ingredient Imperial 30 ml butter 2 tbsp 500 ml potatoes, cubed 2 cup 375 ml butternut squash, peeled & cubed 1 1/2 cup 125 ml green onions, sliced 1/2 cup 125 ml red pepper, chopped 1/2 cup 5 ml fresh garlic, finely chopped 1 tsp 225 g medium shrimp, cooked & peeled 1/2 lb 5 ml cinnamon 1 tsp 2 ml ground allspice 1/2 tsp 2 ml salt 1/2 tsp 875 ml chicken broth 3 1/2 cup 15 ml cornstarch 1 tbsp 15 ml water 1 tbsp 30 ml fresh cilantro, chopped 2 tbsp

In large soup pot, melt butter until sizzling; add potatoes, squash, green onions, red pepper and garlic. Cook over medium heat, stirring occasioinally, until vegetables are tender crisp, about 5 to 6 minutes. Stir in shrimp, cinnamon, allspice and salt. Continue cooking, stirring occasionally, until potatoes and squash are tender, about 5 to 7 minutes. In a small bowl, stir together cornstarch and water. Add cornstarch mixture ot soup, stirring constantly, until thickened and heat through. Stir in cilantro just before serving. Serves 6

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