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Creamy Butternut Squash-Shrimp Curry Soup

Ingredients

• 8 cups cubed butternut squash (3 1/2 pounds)
• 2 14.5-ounce cans reduced-sodium chicken broth
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1 12-ounce can (1 1/2 cups) evaporated fat-free milk
• 2 to 3 tablespoons Thai red curry paste
• 1 pound peeled and deveined medium shrimp, halved lengthwise
• Water (optional)

Directions

1. In a slow cooker combine squash, broth, butter, and salt.
2. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
3. Stir evaporated milk and curry paste into mixture in cooker.
4. Blend soup using an immersion blender.
5. Stir in shrimp.
6. If using low setting, turn cooker to high setting.
7. Cover and cook 20 minutes.
8. To serve thin soup with a little water.

Attribution