we like this soup, we add a bit more chicken and spinach to thicken it and then serve it over rice. the squash and coconut milk combo is very tasty.
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.
19 Reviews for Curried Squash & Chicken Soup
I really wanted to love this, but the flavor was way too subtle, and it was a confusing dish - neither soup nor stew. A teaspoon of red curry paste added only very subtle flavor and no heat at all, and the chicken contributed nothing at all, other than being an obvious source of protein. My husband also thought it was too sweet, and would be better served as a side dish, with additional spinach and no chicken! Overall, not a bad dish, but not one I'll be making again.
I couldn't find frozen winter squash puree, so I roasted a butternut squash, and scooped it out of the shell. I added some chicken broth since I ended up with twice as much squash as the recipe called for. This was so good I had to stop myself from eating it all! I think it would be good with carrots added, as well, and maybe even some white beans.
My boyfriend and I love this soup. It's so easy and flavorful. I add yellow and red bell peppers for extra veggies. I agree the Thai curry paste makes this soup incredible.
Awesome, we make this over and over. It needs to be doubled to serve as a main course soup as the original barely feeds 2 people.