Curried Squash & Chicken Soup

1 10-ounce package frozen pureed winter squash1/2 cup lite coconut milk, (see Tips for Two)1/2 cup water8 ounces boneless, skinless chicken breast, thinly sliced1 6-ounce bag baby spinach2 teaspoons lime juice2 teaspoons brown sugar1/2-1 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.
Per serving:274 calories7 g fat4 g sat22 g carbohydrates28 g protein6 g fiber

This entry was posted in Soup.