Quick And Easy Squash Soup

Squash soup in a bowl with a parsley leaf in the center of the soup.
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  • 1 10-ounce package frozen pureed winter squash
  • 1/2 cup lite coconut milk
  • 1/2 cup water
  • 2 teaspoons lime juice
  • 2 teaspoons brown sugar
  • 1/21 teaspoon Thai red curry paste
  • 1/4 teaspoon salt
  • 8 ounces boneless, skinless chicken breast, thinly sliced (optional)
  • 1 6-ounce bag baby spinach (optional)


  1. In a large saucepan, add the frozen squash, water and coconut milk.
  2. Cook the squash mixture over medium heat for 10 minutes, making sure to stir the mixture occasionally.
  3. Add the chicken, if desired.
  4. Simmer the mixture over medium heat, for 3 more minutes, even if you did not add the chicken.
  5. Add the spinach, if desired.
  6. Add the sugar, lime juice, curry paste, and salt to the squash mixture.
  7. Continue to cook it for an additional 3 minutes.
  8. If you added chicken, make sure the chicken is thoroughly cooked before serving the soup.
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