A warm bowl of soup is the perfect companion to chilly weather. But before you break out your old stand-by recipes, why not welcome soup back to your fall table with a brand new one? The Thai red curry paste in our Curried Squash and Chicken Soup will definitely warm up your taste buds. And you can easily make this dish vegan by leaving out the chicken.
Soup up your suppers
Get more ideas to add some flavor to your fall meals on our Healthy Recipes Pinterest page.
Curried Squash and Chicken Soup
1 package (10 ounces) frozen, puréed winter squash
½ cup light coconut milk
½ cup water
8 ounces boneless, skinless chicken breast, thinly sliced
2 cups baby spinach
2 teaspoons lime juice
2 teaspoons brown sugar
½ teaspoon to 1 teaspoon Thai red curry paste
¼ teaspoon salt
- 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, lower heat to medium and simmer, stirring occasionally, for 3 minutes.
- Stir in spinach, lime juice, sugar, salt and curry paste. Keep cooking until the chicken is cooked through, about 3-5 minutes longer.
Coconut milk can be refrigerated for up to four days or frozen for up to two months. Try using it in your fruit smoothies!
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.
Fat: 7 g
Fiber: 4 g
Carbohydrates: 29 g
Protein: 29 g
Cholesterol: 63 mg
Sugars: 7 g