This could be a great first-course to an Asian-themed dinner. I added more shrimp and topped the soup with a little chopped cilantro.
In a 4-5 quart slow cooker combine the squash, the chicken broth, butter and salt. Cook on low-heat setting for 8-10 hours or high-heat setting for 4-5 hours. Stir in the evaporated milk and using either an immersion blender or a potato masher, blend soup carefully to avoid any splashes or burns. Stir in the shrimp and cook until the shrimp are opaque. To serve, sprinkle with chopped cilantro. Makes about 8 servings.
8 cups cubed butternut squash (about 3 1/2 pounds)
2 (15 oz.) cans chicken broth
1 T. butter
1/2 tsp. salt
1 (12 oz.) can fat-free evaporated milk
2-3 T. Thai red curry paste
1 pound peeled and deveined shrimp
Chopped cilantro (optional)