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Curried Squash & Chicken Soup

Curried Squash & Chicken Soup
This Recipe Is:

WebMD Recipe from

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.

Prep: 15 | Total Time: 20
  • 1 10-ounce package
    frozen pureed winter squash
  • 1/2 cup
    "lite" coconut milk
  • 1/2 cup
  • 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
  1. Heat squash, coconut milk and water in a medium saucepan over medium-high heat. 
  2. Cook, stirring occasionally, until the squash defrosts, about 10 minutes. 
  3. Add chicken, reduce heat to medium and simmer, stirring occasionally, for 3 minutes. 
  4. 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.
Nutritional Information

Makes: 2 servings
Serving Size: 1 3/4 cups
  • Calories259
  • Fat7 g
    • Saturated fat4 g
  • Cholesterol63 mg
  • Carbohydrates22 g
    • Dietary fiber6 g
  • Protein28 g
  • Sodium453 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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