Thai curry squash soup

[lushy]

Had this for dinner last night and lunch today and it was so yummy!!!!

10 ounce box frozen pureed winter squash
1/2 cup coconut milk
1/2 cup water
8 ounces boneless, skinless chicken breast thinly sliced (or tofu)
1 six ounce bag of baby spinach
2 tsp lime juice (I used a little more)
2 tsp brown sugar (I also used a little more)
1/2 to 1 tsp Thai red curry paste
1/4 tsp salt

Cook squash, coconut milk and water in a medium saucepan over medium-high heat until the squash defrosts, about 10 minutes. Add chicken, reduce heat and simmer for three minutes. Stir in spinach, lime juice, sugar, curry paste and salt. Cook until chicken is cooked through, about three more minutes.

[more2life]

Yum

[Prest4time]

Lushy,
That sounds really good and simple to make... I have never seen the pureed squash though. Is it with the other frozen vegetables in the freezer section? I am SO into soups these days.

[lushy]

I did not know it existed either but it does and it is so much easier than making your own. I found it right in the frozen veggie section in a box.

[tawnyfrog]

Lushy - you gotta add a tablespoon of fish sauce. You just gotta.

[lushy]

Too funny Tawny. I did. I actually added it in lieu of the salt but forgot to post it. So there.