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Curried Squash & Chicken Soup

Source: © EatingWell Magazine
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Rating: 3   Reviews: 4 See Reviews
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Active Time:  15 Minutes
Total Time:  20 Minutes
  2 servings, 1 3/4 cups each
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 (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

Tips for Two: Coconut milk
Storage: Refrigerate for up to 4 days or freeze for up to
2 months.
Uses: Drizzle on sliced fresh fruit; use as some of the liquid for cooking rice
Ingredient Note:
Red curry paste is a blend of chile peppers, garlic, lemongrass and galanga (a root with a flavor similar to ginger). Look for it in jars or cans in the Asian section of the supermarket or specialty stores.
Curried Squash & Chicken Soup Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   2 servings, 1 3/4 cups each
Calories: 274
Fat. Total: 7g
Protein: 28g
Carbohydrates, Total: 22g
Fat, Saturated: 4g
Fiber: 6g
Cholesterol: 63mg
Sodium: 453mg
% Cal. from Fat: 23%
Spotlight Recipe Review See all 4 reviews »

Rating: 4
by: Barbara, NV Reviewed: 09/14/2009
DELICIOUS, but be careful!
The soup is delicious and simple to prepare. We have homemade soups just about every evening as part of our dinner meal, and I've made some similiar recipes. Do try it, but watch out for one thing - the red curry. It can be hot enough to blow your head off, so use it sparingly. Add just a tiny bit, taste and then keep adding just a teeny amount, tasting it, etc. until you're happy with it. Be especially careful if you're serving it to youngsters. Find it in the Asian/Thai section of the store.
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