Curried Squash & Chicken Soup

Curried Squash & Chicken Soup

21 Reviews
From the EatingWell Kitchen

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.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 1 10-ounce package frozen pureed winter squash
  • ½ cup lite coconut milk, (see Tips for Two)
  • 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
  • ½-1 teaspoon Thai red curry paste, (see Note)
  • ¼ teaspoon salt


  • Active

  • Ready In

  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.
  • Tips for Two: Refrigerate coconut milk for up to 4 days or freeze for up to 2 months. Drizzle on sliced fresh fruit; use as some of the liquid for cooking rice.
  • Note: Red curry paste is a blend of chile peppers, garlic, lemongrass and galangal (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.

Nutrition information

  • Serving size: 1¾ cups
  • Per serving: 284 calories; 7 g fat(4 g sat); 4 g fiber; 29 g carbohydrates; 29 g protein; 202 mcg folate; 63 mg cholesterol; 7 g sugars; 3 g added sugars; 14,783 IU vitamin A; 34 mg vitamin C; 142 mg calcium; 4 mg iron; 462 mg sodium; 974 mg potassium
  • Nutrition Bonus: Vitamin A (296% daily value), Vitamin C (57% dv), Folate (50% dv), Iron (22% dv)
  • Carbohydrate Servings: 2

Reviews 21

March 16, 2018
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By: Rox
Easy, quick, healthy, and delicious - what’s not to like? I used a baked, peeled, and mashed Hokkaido squash rather than Butternut, mature spinach torn into baby spinach sized pieces for more flavor, and omitted the chicken but added an extra 1/2 t. Curry paste to my spice-loving, vegetarian husband’s portion. As other reviewers suggested, I also used regular coconut milk, not low fat, and more lime. I love the fact that it is so easily adjustable to individual tastes.
January 31, 2016
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By: EatingWell User
Nice healthy soup with interesting Thai twist. I could not bear the thought of putting raw chicken in my soup broth, so I sauteed it on the stovetop first. My grocery store did not have frozen squash puree, so I just cooke up some butternut squash and mashed it ;.worked great. Five oz. of spinach was more than enough for the three servings I ended up with. I added a bit of chicken stock and a more Thai red curry paste too. It was delicious. Pros: Good flavor, super-quick to make Cons: Doesn't make many servings unless you double or triple
December 17, 2013
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By: EatingWell User
Had to tweak I had to tweak the recipe a bit....I couldn't find frozen squash so I cheated and bought the Imagine brand squash soup. Added some potatoes because I wanted it a bit more hearty. I added some chicken broth to make it soupy. I didn't want to eat it over rice. I wanted actual soup, lol. And one last thing I added was the chili/garlic sauce, that you find in the asian store to kick it up a notch. The red curry I used already had coconut milk so I didn't add anymore to it. But I so took the advice of cooking the chicken first. It was really good. Will make it again.
October 07, 2013
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By: EatingWell User
With adjustments, delicious Had a lot of fresh squash on hand. Chopped it up and added it to the water/coconut milk mixture. After a few minutes I used a stick blender to puree it. Then I followed the directions normally, adding more red curry paste and lime juice per tips from other reviewers. I also added a splash of fish stalk. Really enjoyed this soup - would make again. Pros: easy, healthy, tasty
May 20, 2013
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By: EatingWell User
Thick but bland I made the recipe as is, putting in the lower amount of curry paste, because I do not like spicy foods. So, I thought it was bland. Nice and thick, with a good amount of chicken & spinach, but on the bland side, but then again, I didn't want to add much curry paste, for fear it would be too spicy.
February 05, 2012
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By: EatingWell User
Best Soup I've Ever Had Delicious, delicious, delicious. You will have to add quite a bit more curry paste and lime than it says, but just add to your taste. I agree with the previous reviewer that you should wait to add the chicken until you have the broth adjusted to your taste. Excellent. I had trouble getting myself to stop eating it. :) Pros: rich in flavors Cons: need to add more seasoning than the recipe says
February 03, 2012
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By: EatingWell User
Excellent quick dinner This soup has a rich, velvety texture. I agree with other reviewers who double or triple the curry & lime, and I always add a splash of Thai fish sauce as well to kick up the flavor. Taste the broth before adding the chicken and season accordingly. You can make this broth ahead of time and store it in the freezer. Thaw it, bring it up to a boil and add the spinach and chicken at mealtime. And yes, do serve it with rice. Cons: This is not so much a soup as a Thai curry sauce.
November 05, 2011
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By: EatingWell User
Had some adjustments I tripled the chicken. Used a white bean instead of spinach (I'm a little burned out on spinach). At least doubled the brown sugar and lime juice and probably quadrupled the Red Curry paste. It came out very good and still could of used more heat. I will definitely be making this again!
November 14, 2010
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By: EatingWell User
I doubled the % of chicken and red curry paste. Also, I cooked the chicken with onions and garlic on a separate plate and added to the soup by the end. We licked our plates! Awesome recipe!
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