Thai Squash Soup with Shrimp

1 stalk lemongrass bruise and cut put in slow cooker cook 4-6 hours on low discard ginger and lemongrass immersion blend to make smooth cook on high for 15 minutes add
4 c cubed peeled butternut squash  
1 can (400 mL) coconut milk
2 c sodium-reduced chicken stock
1 T Thai red curry paste
6 thin slices of ginger root
1½ t fish sauce (or ½ t salt)
¼ t brown sugar
1 lb large raw shrimp, peeled and deveined  
2 T thinly sliced fresh mint or basil  
  1. Hit lemongrass with the top of a knife blade along the stalk to bruise; cut into 1-inch lengths.
  2. In slow cooker, combine squash, coconut milk, chicken stock, curry paste, ginger, lemongrass, fish sauce, and brown sugar.
  3. Cook 4-6 hours on low.
  4. Discard ginger and lemongrass.
  5. Whisk, mash, or blend squash to make a smooth soup.
  6. Add shrimp and cook for 15 minutes on high.
  7. Stir in (or top with) basil/mint.

Shamelessly stolen from the January 2008 issue of Canadian Living.