Curried Squash & Chicken Soup

  • 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

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.

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