2 bags (10 oz each) frozen diced butternut squash
2 cups chicken broth
1 tbsp clarified butter or ghee
1/2 tsp salt
1 can unsweetened coconut milk
3 tbsp red curry paste
1 pound peeled and deveined medium shrimp
Snipped fresh basil
1. In a 3 1/2 or 4 quart slower cooker, combine the squash, broth, butter, and salt. Cover and cook on low for 5-7 hours or on high for 2 1/2 to 3 1/2 hours.
2. 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.
3. 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.