Chicken & Curried Squash Soup

Chicken & Curried Squash Soup has heat and depth of flavor because the add of Red Thai curry paste to this simple soup. You also can omit the chicken and spinach to make an even simpler first-course soup. To cook this soup, you need 15 minutes active time, 20 minutes total time. This Chicken & Curried Squash Soup is for 2 servings, 1 3/4 cups each.





Ingredients:
- 1 10-ounce package frozen pureed winter squash
- 1/2 cup lite coconut milk
- 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
- 1/4 teaspoon salt
- 1/2 cup water

Directions:
- First, heat squash, coconut milk and water in a medium saucepan over medium-high heat.
- Cook, stirring occasionally, until the squash defrosts, about 10 minutes.
Then, 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.
- The Chicken & Curried Squash Soup is ready to serve.

Note:
- Red curry paste
Red curry paste is a blend of chile peppers, garlic, lemongrass and galanga (a root with a flavor similar to ginger). Look for it in jars or cans in the Asian section of the supermarket or specialty stores.
- Coconut milk
Storage: Refrigerate for up to 4 days or freeze for up to
2 months.
Uses: Drizzle on sliced fresh fruit; use as some of the liquid for cooking rice.