This recipe is liked by 0 person(s). |
BUTTERNUT SQUASH - Curried Creamy Chicken and Vegetable Soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Cooking.com
Curried Creamy Chicken and Vegetable Soup There are few soups that you’d crave on a hot day as much as you might on a cold winter evening, but this one falls into that category. The combination of butternut squash, coconut milk, chicken and lime juice is both comforting and light on the palate. As red curry pastes can vary, add in a bit at a time until you reach your desired level of spice and flavor. (And beware of picking up a jar of Thai red chili paste instead of the curry, as they can come in similar jars!) INGREDIENTS | |
2 cups | cubed butternut squash |
1 (13.5-ounce) can | light unsweetened coconut milk |
3 cups | low-sodium chicken broth |
2 1/2 cups | baby spinach |
1 (8-ounce) can | straw mushrooms, (or 1 cup thinly sliced white mushrooms) |
1 1/2 cups | shredded cooked skinless chicken breast |
1/4 cup | lime juice, (about 2 limes) |
3 teaspoons | brown sugar |
3 teaspoons | Thai red curry paste, or to taste |
Salt to taste |
Cilantro leaves for garnish
DIRECTIONS
In a medium saucepan over medium-high heat, combine the squash, coconut milk and broth. Bring to a simmer then lower the heat to medium. Continue to simmer until the squash is tender, about 4 more minutes.
Add the spinach, mushrooms, chicken, lime juice, sugar, curry paste to taste and salt. Continue simmering until the flavors are well combined and the chicken is heated through, about 3 or 4 minutes. Garnish with cilantro.
Recipe reprinted by permission of Ann Volkwein. All rights reserved.
Nutrition Information
6 to 8 servings - Facts Per Serving:
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe