Curried Squash & Chicken Soup-5 Ww Pts. |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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from serving size is 1 3/4 cups the squash is a frozen pkg. of pureed squash. (I used butternut) Ingredients:
10 oz. winter squash |
1/2 c lite coconut milk |
1/2 c water |
8 oz. skinless, boneless chicken breast |
6 oz. baby spinach |
2 t lime juice |
2 t brown sugar |
1 t thai red curry paste |
1/4 t salt |
Directions:
1. Heat squash, coconut milk and water in a med. saucepan over med.-high heat. Cook, stirring occassionally, until the squash defrosts, about 10 min.
2. Add chicken (thinly sliced), reduce heat to med. and simmer, stirring occasionally for 3 min. Stir in spinach, lime juice, sugar, curry pasate to tasteand salt and continue cooking until the chicken is cooked through,about 3 min.
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