Curried Squash and Chicken soup

I know, I know...for all of you (okay, does anyone actually read this? Identify yourselves! At least send me an email so I can make sure to write more frequently :) )who have been chomping at the bit about my breakfast post (because I'm certain you have been sitting on the edge of your seat, waiting to hear anything about how my scones came out)...patience, dear friends. That post is coming (likely tomorrow).

Today, I want to talk about soup.

I love soup. I love all kinds of soup. It's fair that I'll often double a batch, just so I can have extra to have for the week. My mom's chicken soup (mentioned in an earlier post) is by far my favorite-a creamy base with a ton of chicken, rice, and baby carrots. So simple, yet out of this world. I was certain that there was never a soup that could compare.



And then I found this soup. Oh, this soup. Full of chicken, winter squash, and spinach. Three of my favorite things. When I stumbled upon the recipe a few months ago, I printed it out, sure I'd try it quickly. And I did. And then I made it again. And tonight, I made it yet again.


The thing about this soup is that not only is it tasty and so different, but it is so easy. The kind of easy that I was able to make it while my landlord was underfoot tonight, trying to chisel a coffee cup lid off of the bottom of the dishwasher coils, and we were never in the way of each other (the dishwasher is saved, by the way. After a knife, a screwdriver, and a pair of pliers. I digress.). And a bigger bonus, I was nearly finished by the time he left (and he was here for twenty minutes).

This is so very good. I can't say that enough. It's even relatively healthy, which is more than I can say for my mom's chicken soup (the base for her soup begins with butter and gravy thickener. Need I say more?). I was pleasantly surprised by the little extras-the coconut milk and the thai red curry paste, especially. It gives the soup a sweet kick of flavor. You can make this in the time it will take you to read this post. Just make sure you make enough to last you a few days-I have doubled this recipe to make it last!



Make it today. Make it tomorrow while you're making breakfast so you have it for dinner (you'll have time). Then sit down with a nice bowl and a glass of wine and relax.

Curried Squash and Chicken Soup (from eatingwell.com)

2 servings, 1 3/4 cups each

**Note: This is the actual recipe. I double all the amounts in order to have more soup, which is also what I advise you to do**

Active Time: 15 minutes

Total Time: 20 minutes

Ingredients

* 1 10-ounce package frozen pureed winter squash
* 1/2 cup lite coconut milk
* 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


Preparation

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.