Curried Squash and Chicken Soup
By shelliediman
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Ingredients
- 1 cup frozen pureed winter squash
- 1/2 cup light coconut milk
- 1/2 cup water
- 8 oz. Boneless chicken breast, cubed
- 1 cup baby spinach
- 3/4 tsp. Thai red curry paste
- 2 tsp. Lime juice
- 1/4 tsp. Salt
- 2 tsp Brown sugar
Details
Preparation
Step 1
1. Heat squash, coconut milk and water over medium high heat approximately 10 minutes
2. Add chicken and reduce heat to medium, simmer for about 3 minutes
3. Stir in spinach, lime juice, curry paste, Brown sugar and salt
4. Continue cooking until chicken is done
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