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.


Per serving:
274 calories
7 g fat
4 g sat
22 g carbohydrates
28 g protein
6 g fiber

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