Squash soup in a bowl with a parsley leaf in the center of the soup.

Quick And Easy Squash Soup

  • Author: Sheri Ann Richerson
  • Prep Time: 15 minutes
  • Cook Time: 16 minutes
  • Total Time: 31 minutes


  • 1 10-ounce package frozen pureed winter squash
  • 1/2 cup lite coconut (affiliate link) milk
  • 1/2 cup water (affiliate link)
  • 2 teaspoons lime juice
  • 2 teaspoons brown sugar (affiliate link)
  • 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 (affiliate link) and coconut (affiliate link) 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.

  • Category: Vegetables
  • Method: Stovetop

Keywords: squash soup, quick easy recipes, vegetables, squash recipes

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