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.

Makes 2 servings, 1 3/4 cups each

ACTIVE TIME: 15 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 274 calories; 7 g fat (4 g sat, 1 g mono); 63 mg cholesterol; 28 g carbohydrate; 27 g protein; 8 g fiber; 521 mg sodium; 1,288 mg potassium.

Nutrition bonus: Vitamin A (310% daily value), Vitamin C (70% dv), Folate (49% dv), Potassium (37% dv).

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

1 Carbohydrate Serving

TIP: 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 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.

To make it vegetarian I drained, crumbled & fried extra-firm tofu, adding it at the time the chicken was called for. Also found the recipe's flavor bold enough to serve over jasmati rice. Will definately make again!

Anonymous, Akron, OH

This soup really is as quick and delicious as it claims to be. I added a bit more spinach and a bit more salt and curry paste. I also agree with the suggestion of adding some rice if you want a heartier meal, but it tastes good on its own. Definitely a keeper!

Sara, Burlington, VT

I thought this soup was pretty good but my husband thought it needed to go over rice, the curry flavor was a little too strong. Not a keeper for us.

Julie, Tempe, AZ

My husband doesn't like chicken or spinach, but he likes this soup. The chicken is tender and moist. A half teaspoon of red curry paste is just enough to add heat and complexity without scorching your mouth. I used regular coconut milk (the only kind i could find in small quantities) and roasted my own (20-ounce) squash. Limeade is a refreshing accompaniment.

Anonymous, Bellingham, WA

We like Thai food so we thought we'd try this recipe. It was good (I love the squash base and the lime flavor) and we like the nutritional value it offers. I added a bit too much curry so, to compensate we topped the soup with a dollop of lowfat plain yogurt which helped cut the heat. It makes a nice first course or a light meal... next time I will add rice to make it more of a main course.

Molly, Fort Wayne, IN

I took one look at this recipe and thought what, no onions or garlic? I sauteed a half cup of onions until wilted, then sauteed the chicken, then the curry, and finally added the thawed squash, coconut milk and water and other ingredients. It tasted much better (to me) the second time around. Curries always taste better when the spices are fried to release some of their own oils before adding the liquids.

Anna

I'm on my second time around making it, and it gets better each time. I used a spiced Thai firm tofu instead of chicken to keep it veggie. Love the heat and spice, it's perfect on a cold winter day.

KLN, Eastern, MA

This versatile, easy-to-make soup was just what I needed after a very long day. It has a wonderful texture and is delicious with rice boiled in coconut milk.

Aunnie, Long Beach, CA

This soup is not amazing, but it's good--and it's so quick and easy that I can make it on any weeknight, no matter how busy. That makes it a keeper for me! It's also a recipe you could easily use a base for experimentation and eventually make your own.

Leana, New York, NY

Solid, easy to make on a weeknight and great thai flavor although the squash isn't something I associate with Thai food. Make a double recipe too--this is a bit small of a recipe even for just 2 of us. Definitely go to the max dose on the curry paste. Had a tough time finding the squash puree, even Whole Foods does not stock it, finally found it at one local supermarket but not all carry it. Made it with canned squash puree as well as frozen-equally as good and easier to find.

Captyar, Bethesda, MD

After reading all the great things about this dish, I made it last night and my husband and I both thought it was one of the most blandest recipes yet! All the other Eating Well recipes have been good to excellent... but we'll pass on making this one again.

Anonymous, Santa Clara, CA

My husband and I loved this. I had made some brown rice to go with it but the soup was so filling we didn't even eat it. Very healthy and tasty!

Carson, Woodside, CA