Curried Squash & Chicken Soup
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 DIRECTIONS 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…
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