Curried Squash Chicken Soup

This satisfying soup will be great on a cold day to heat your soul. This soup, full of nutrition and flavor, uses frozen squash to cut the time in the kitchen.

1 10-ounce package frozen pureed winter squash
½ cup lite coconut milk
½ 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, 
¼ teaspoon salt

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.

Printable recipe available at:

Nutrition Facts (Per 1 3/4 cup serving)
284 calories; protein 28.8g; carbohydrates 29.1g; dietary fiber 3.7g; sugars 7.5g; fat 7.1g; saturated fat 3.8g; cholesterol 62.7mg; vitamin a iu 14782.7IU; vitamin c 34.2mg; folate 202.5mcg; calcium 141.5mg; iron 4.3mg; magnesium 109.7mg; potassium 974.3mg; sodium 462.1mg; thiamin 0.3mg; added sugar 3g


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