Curried Squash, Spinach & Chicken Soup

By ruthg

Red Thai curry paste adds heat and depth of flavor to this simple soup. If you like, omit the chicken and spinach to make an even simpler first-course soup.
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2 servings, 1 3/4 cup each
Per serving: 274 calories; 7 g fat ( 4 g sat , 1 g mono ); 63 mg cholesterol; 22 g carbohydrates; 28 g protein; 6 g fiber; 453 mg sodium; 1288 mg potassium.

Nutrition Bonus: Vitamin A (310% daily value), Vitamin C (70% dv), Folate (49% dv), Potassium (37% dv).

Ingredients

• INGREDIENTS
• 1 10-ounce package frozen pureed winter squash
• 1/2 cup lite coconut milk, (see Tips for Two)
• 1/2 cup water
• 8 ounces boneless, skinless chicken breast, thinly sliced
• 1 6-ounce bag baby spinach
• 2 teaspoons lime juice
• 2 teaspoons brown sugar
• 1/2-1 teaspoon Thai red curry paste, (see Note)
• 1/4 teaspoon salt

Details

Adapted from mdvip.com

Preparation

Step 1

Heat squash, coconut milk and water in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the squash defrosts, about 10 minutes. Add chicken, reduce heat to medium and simmer, stirring occasionally, for 3 minutes. Stir in spinach, lime juice, sugar, curry paste to taste and salt and continue cooking until the chicken is cooked through, about 3 minutes longer.