Slow-Cooker Thai Butternut Squash Soup with Shrimp

Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6 people
Delicious and easy soup, that's wonderfully smooth and flavourful. Topped with shrimp for a great dinner soup.
Add to Collection


  • 1 stalk lemongrass
  • 4 cups butternut squash peeled and cubed
  • 1 13-oz can full-fat coconut milk stirred
  • 2 cups chicken broth
  • 1 Tbsp red curry paste
  • 4 thin slices ginger root peeled
  • 1 1/2 tsp fish sauce
  • 1/4 tsp brown or coconut sugar
  • 1 lb pre-cooked thawed shrimp
  • Salt and pepper to taste
  • 1 Tbsp thinly sliced fresh mint or basil for garnish


  • If you are starting with a whole stalk of lemongrass, remove the top woody part. Cut the softer, bottom piece in to two 2-3 inch pieces. Smash the side of the stalk with a knife blade to bruise. Set aside.
  • In a slow cooker, combine the cubed squash, coconut milk, chicken stock, curry paste, ginger, fish sauce and brown sugar. Cover and cook on low for 3 1/2 - 4 hours, or until squash is tender. Discard the ginger and the two lemongrass pieces.
  • Using a whisk (or potato masher, or immersion blender), mash and stir squash to make a smooth soup. Stir in shrimp and cook a few minutes, until they are warmed. (If using raw shrimp, cover soup and cook on high for about 15 minutes, to cook shrimp).
  • Taste soup and add salt and pepper, to taste. (Salt especially is needed to really bring out the flavours!)
  • Spoon in to serving bowls and garnish with fresh mint or basil.

Nutrition Information:

Calories: 128kcal | Carbohydrates: 12g | Protein: 16g | Fat: 1g | Cholesterol: 190mg | Sodium: 995mg | Potassium: 469mg | Fiber: 1g | Sugar: 2g | Vitamin A: 10315IU | Vitamin C: 28.4mg | Calcium: 163mg | Iron: 2.7mg