Creamy Curried Butternut Squash–Shrimp Soup

Serves 4

Jarred red curry paste gives this sweet and creamy soup complex flavor and a touch of heat. Adding the shrimp at the end of the cooking time prevents them from overcooking and turning rubbery.

Prep: 10 minutes

Cook: 5 hours (low) or 2½ hours (high)

Total: 5 hours 30 minutes

• 2 bags (10 ounces each) frozen diced butternut squash
• 2 cups Whole30-compliant chicken broth or Chicken Bone Broth
• 1 tablespoon Clarified Butter or ghee
• ½ teaspoon salt
• 1 can (13.5 ounces) Whole30-compliant coconut milk (see Tip below)
• 3 tablespoons red curry paste
• 1 pound peeled and deveined medium shrimp
• Snipped fresh basil

In a 3½- or 4-quart slow cooker, combine the squash, broth, butter, and salt. Cover and cook on low for 5 to 7 hours or on high for 2½ to 3½ hours.

Stir the coconut milk and curry paste into the slow cooker. Carefully transfer the soup to a blender, in batches if necessary, and let cool briefly; blend until smooth. (Or use an immersion blender and blend in the cooker.)

Turn the slow cooker to high if using the low setting. Return the soup to the cooker and add the shrimp. Cover and cook for 20 minutes. Top with basil and serve.

To use cooked shrimp instead of raw, add the shrimp to the pureed soup. Cover, and let stand for 1 to 2 minutes, or until heated through.

TIP Canned coconut milk separates in the can with the cream rising to the top. Be sure to whisk the coconut milk well before measuring.