Slow Cooker Thai Butternut Squash Soup with Shrimp

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
Energy: 128 kcal
Author: Jennifer Maloney
Delicious and easy soup, that's wonderfully smooth and flavourful. Topped with shrimp for a great dinner soup.


  • 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


  1. 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.
  2. 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.
  3. 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).
  4. Taste soup and add salt and pepper, to taste. (Salt especially is needed to really bring out the flavours!)
  5. Spoon in to serving bowls and garnish with fresh mint or basil.