SLOW COOKER Thai Squash Soup with Shrimp

SLOW COOKER Thai Squash Soup with Shrimp

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  • Prep Time


  • Total Time


  • Servings



  • 1

    lemongrass stalk, (optional)

  • 4

    cups cubed peeled butternut squash

  • 1

    can coconut milk

  • 2

    cups sodium-reduced chicken stock

  • 1

    tbsp Thai red curry paste 1

  • 6

    thin slices gingerroot

  • 1-½

    tsp fish sauce (or ½ tsp/2 mL salt)

  • ¼

    tsp packed brown sugar

  • 1

    lb large raw shrimp , peeled and

  • 2

    tbsp thinly sliced fresh mint or basil


If using lemongrass, hit with top of knife blade along stalk to bruise; cut into 1-inch (2.5 cm) lengths. In slow cooker, combine squash, coconut milk, chicken stock, curry paste, ginger, lemongrass (if using), fish sauce and brown sugar. Cover and cook on low for 4 to 6 hours or until squash is tender. Discard ginger and lemongrass. Using whisk, mash and stir squash to make smooth soup. Stir in shrimp; cover and cook on high for about 15 minutes or until shrimp are pink. Stir in mint.


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