WINTER SQUASH SOUP WITH CHICKEN

Here is another great quick recipe I found in Cooking Light Magazine. I tried it on my family last night and they loved it. I loved it because there is only one pot to clean.




                        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

1/4 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, 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.

My family likes it spicy so I add an extra teaspoon of curry paste.

I also double the recipe.

Serve with a good semolina bread.