Curried Squash & Chicken Soup

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.

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

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.

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.

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.