Curried Squash and Chicken Soup

1 cup frozen pureed winter squash

½ cup lite coconut milk

½ cup water

8 ounces boneless, skinless chicken breast, cut into small pieces

1 cup baby spinach

2 tsp lime juice

2 tsp brown sugar

¾ tsp Thai red curry paste

¼ tsp salt

Preparation:

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. Serves: 2.