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Curried Squash & Chicken Soup

:  EatingWell Serves Two

Your rating: None Average: 4 (67 votes)

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.


READER'S COMMENT:
"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! "
Curried Squash & Chicken Soup Recipe

Makes: 2 servings, 1 3/4 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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 & Notes

  • 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

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.

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


More From EatingWell

Recipe Categories

Type of Dish
Main dish, poultry
Soups/stews
Main dish, combination meal
Ethnic/Regional
Asian
Thai
Ease of Preparation
Easy
Total Time
30 minutes or less
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
High potassium
Gluten free
Servings
2
Main Ingredient
Chicken
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Cooking for 2
Quick (total 30 min. or less)
Publication
EatingWell Serves Two
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