Curried Squash and Chicken Soup

By shelliediman

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

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