Curried Squash & Chicken Soup

Makes 2 serving

ingredients

10 oz winter squash, frozen;
pureed
1/2 C lite coconut milk; (see tips
for two)
1/2 C water
8 oz chicken breast (boneless,
skinless); thinly sliced
6 oz baby spinach
2 ts lime juice
2 ts brown sugar
1/2 - 1 ts thai red curry paste; (see
note)
1/4 ts salt

directions

1. 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.

Tips for Two: Coconut milk

Storage: Refrigerate for up to 4 days or freeze for up to 2 months.

Uses: Drizzle on sliced fresh fruit; use as some of the liquid for cooking rice

Ingredient Note:

Red curry paste is a blend of chile peppers, garlic, lemongrass and galanga (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.

Per serving: 274 calories; 7 g fat (4 g sat, 1 g mono); 63 mg cholesterol; 28 g carbohydrate; 27 g protein; 8 g fiber; 521 mg sodium; 1,288 mg potassium.

Nutrition bonus: Vitamin A (310% daily value), Vitamin C (70% dv), Folate (49% dv), Potassium (37% dv).

Exchanges: 1 starch, 2 vegetable, 3 very lean meat, 1 fat

1 Carbohydrate Serving

Contributor: http://www.eatingwell.com/recipes/print/index.php?r=121

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Source: Wanda