Curried Squash & Chicken Soup

Yield: 2 servings, 1 3/4 cups each
Active Time: 15
Total Time: 20
Calories 274 / Fat 7g / Carbs 22g / Protein 28g


  • 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
  • 1/4 teaspoon salt

(The thai red curry paste brings some heat! If you prefer your soup with less kick, you can omit that.)


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.


This yummy fall favorite is from