SLOW COOKER Thai Squash Soup with Shrimp

By Jaya

Ingredients

• 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
• 1-1/2 tsp fish sauce (or 1/2 tsp/2 mL salt)
• 1/4 tsp packed brown sugar
• 1 lb large raw shrimp , peeled and
• 2 tbsp thinly sliced fresh mint or basil

Preparation

Step 1

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.