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    Curried Squash & Chicken Soup

    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.


    • 1 10-ounce package frozen pureed winter squash
    • 1/2 cup "lite" coconut milk
    • 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
    • 1/4 teaspoon salt


    Step 1
    Heat squash, coconut milk and water in a medium saucepan over medium-high heat. 
    Step 2
    Cook, stirring occasionally, until the squash defrosts, about 10 minutes. 
    Step 3
    Add chicken, reduce heat to medium and simmer, stirring occasionally, for 3 minutes. 
    Step 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.

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