Curry Chicken Soup

I love coconut and curry so this was delicious. That's all. :)

Ingredients

1 10-ounce package frozen pureed winter squash (I found some in the frozen 'organic' section)
1/2 cup lite coconut milk
1/2 cup water
8 ounces boneless, skinless chicken breast, thinly sliced (I used just a roasted chicken...Mmm)
1 6-ounce bag baby spinach
2 teaspoons lime juice
2 teaspoons brown sugar
1/2-1 teaspoon Thai red curry paste
1/4 teaspoon salt

Directions

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.

*Adapted from Eat Well