Curried Squash & Chicken Soup

2 10oz. pkg. frozen pureed or cubed butternut squash

1 C lite coconut milk

1 C water

2 boneless/skinless chicken breast halves, thinly sliced

12 oz. fresh baby spinach

3-4 tsp. lime juice

3-4 tsp. brown sugar

2 tsp. Thai red curry paste

1/4-1/2 tsp. salt

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 lime juice, sugar, curry paste to taste, and salt. Continue cooking until the chicken is cooked through, about 3 minutes longer.  After spooning into bowls, add fresh spinach leaves.  (and pepper if you like!) Serves 4