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Curried Squash & Chicken Soup

October 27, 2015

This was a quick and easy one from one of my go to cook books, Eating Well Serves Two. Normally their recipes are ample for two, but this one I would probably double next time. Perhaps because it was a soup it wasn’t meant to be the main dish. I boosted it up a bit and served it over a bed of rice. Other good additions would be potatoes, basil, or bean sprouts. I also thought it could use a bit more spice.

Curried Squash & Chicken Soup

Difficulty: Easy
Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
Yield: 2 smallish servings (1 3/4 cup servings)
Taste: Good


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 of spinach
2 tsp lime juice
2 tsp brown sugar
1/2-1 tsp Thai red curry paste
1/4 tsp salt


1) Heat squash, coconut milk, and water in a medium saucepan over medium/high heat. Cook stirring occasionally until the squash defrosts, about 10 minutes.

2) Add chicken, reduce heat to medium and simmer, stirring occasionally for 3 minutes.

3) 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.

Source: EatingWell Serves Two, 2006, P. 56


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