I’ve been a real slacker cook lately. I mean, it WAS my birthday after all. But I’m back in the kitchen and, as per Nate’s request, I’ve been trying new recipes more often lately. The latest experiment – Curried Squash and Chicken Soup, a recipe from my good friend Natalee.
It was quite yummy and healthy to boot. And SO EASY. The only trick is finding the curry paste, which is usually at Asian markets. But seriously, even on a terrible, horrible, no good, very bad day, this soup added no extra stress whatsoever.
A few quick notes. Nate commented it would be good on rice if it was a little thicker. I may try that – I’ll either cut the water or add a little cornstarch at the end.
And, believe it or not, I have lemongrass growing in my flower garden! So, I threw a few whole blades of grass into the crockpot and pulled them before serving. It gave the soup such a great, fresh flavor!
Without further ado, the recipe!
- 1 10-ounce package frozen pureed winter squash
- ½ cup coconut milk
- ½ cup water
- 8 ounces boneless, skinless chicken breast, thinly sliced (can be added to soup raw) (Jane note: I just threw big hunks of raw chicken in that I cut with kitchen scissors, then broke it up with a fork at the end)
- 1 6-ounce bag baby spinach (Jane note – I would chop up the spinach a bit before throwing it in for better texture in the soup)
- 2 kaffir lime leaves (or 2 T lime juice)
- 2 teaspoons brown sugar
- ½-1 teaspoon Thai red curry paste
- ¼ teaspoon salt
- Natalee’s favorite way to do this is in the crockpot because it allows all of the yummy Thai flavors to come out. Just throw it all in and cook on high for two or three hours–yummy! A great addition to this (but tricky to find anywhere except an Asian market) is LEMONGRASS!!! It is divine and makes it even that much better.
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
I’ve gotta say – I envy the fact that you’ve got LAND to grow a garden on! Next spring I’m definitely getting some planter boxes…
Thanks for the new recipe! Anything in a crock pot is good in my book!
i’m sold, and i’ll try this recipe. i have all sorts of thai curry pastes, and lemongrass growing in a pot on my porch. it’s the perfect way to get aaron to eat some squash.
oh, it’s such a tiny bit of land outside my apartment, so don’t be too jealous! and I agree – crock pots are so great.
Although the soup looks pretty good, my favorite part of your meal is at the right on the picture. i enjoy copious amounts of butter on my bread too–it slyly cancels out any extra healthiness, keeps my belly a little jiggly, and prevents me from being too egotistical about my body.
I have to comment about Aaron’s comment … it gave me a good laugh because I thought the butter looked just as good as the soup, too! 🙂
Jannneeee…. It wont let me log onto the family website anymore : ( It says it doesn’t recognize my email (my old yahoo one) when I click on forgot username/password. P.s. I keep having dreams about you, nate, jess, and cuyler, and all your beautiful children. I think it’s a sign that you need to come on out here for christmas : )
oh my goodness, that soup looks good. this is going in my files to try in the near future.
I have to say, that recipe is gold. Your photo looks delicious, too.
This is a great dish, I’ve made it several times… but please give credit to Eating Well Magazine:
http://www.eatingwell.com/recipes/curried_squash_chicken_soup.html
Thanks!
thank you, lauren! this is one of those recipes that has gotten passed from friend to friend and we did not know the source, thanks for the link! 🙂
“And, believe it or not, I have lemongrass growing in my flower garden!”
Love it!!!
Can’t wait to try this dish.
Awesome soup idea and so quick! Your pictures made me really want to try this soup, but I will be sure to plan ahead for the search for curried paste.
Thanks for sharing!
Awesome. I love Eating Well recipes and this is actually on our schedule to make next week! I’m thinking of adding some sliced bell pepper for color & texture as well! Great blog, can’t wait to check the rest of it out 🙂
i just made this in my crockpot and it was amazing. I added more red curry paste than called for and think I will add even more next time…it adds such a yummy flavor and a little kick wich we like. Mine turned out pretty thick even thoough i added extra coconut milk and water…It was almost a dip consistency but really yummy… It may be good over rice?
Where do I find the frozen puréed squash? I looked at Safeway and couldn’t find it. What kind of squash is it, if I can’t find it I can make the puree.
bummer! if it wasn’t at the grocery store, I would just try another market, but also, I am certain you could just make it from fresh squash. 1 pound frozen squash is equal to about 2 cups cooked mashed squash, so I think you could probably go with about 1 1/2 cups of mashed cooked squash – that should be a decent equivalent. 1 1/4 cup is a more exact substitution, but I would err on the side of a little too much squash rather than too little.
hope that helps!
The best dish I ever tasted.