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20 minute dinner recipes

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Curried Squash & Chicken Soup


From EatingWell:  EatingWell Serves Two

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.

2 servings, 1 3/4 cups each | Active Time: 15 minutes | Total Time: 20 minutes



  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. 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.


Per serving : 274 Calories; 7 g Fat; 4 g Sat; 1 g Mono; 63 mg Cholesterol; 22 g Carbohydrates; 28 g Protein; 6 g Fiber; 453 mg Sodium; 1288 mg Potassium

Exchanges: 1 starch, 2 vegetable, 3 very lean meat, 1 fat

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