Feeding Your Family

This recipe is suggested by Beth S. You can find it at eatingwell.com. Thanks!

Curried Squash & Chicken Soup

http://www.eatingwell.com/recipes/curried_squash_chicken_soup.html
From EatingWell:  EatingWell Serves Two
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.
2 servings, 1 3/4 cups each | Active Time: 15 minutes | Total Time: 20 minutes

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

Preparation

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.