Curried Squash Soup

http://www.foodnetwork.com/recipes/eating-well/curried-squash-chicken-soup-recipe/index.html

• 1 10-ounce package frozen pureed winter squash
• 1 can lite coconut milk (see Tips for Two)
• 1 can chicken broth
• 8 ounces boneless, skinless chicken breast, thinly sliced
• 1 6-ounce bag baby spinach
• 2 teaspoons lime juice
• 2 teaspoons brown sugar
• 1/2-1 teaspoon Thai red curry paste or chile garlic paste
  
• 1/4 teaspoon salt
• 1 Tbs ginger
• 1 Tbs curry powder
• 1 Tbs lemongrass
• 1 cup uncooked rice
• 1 cup mushroom pieces
• 1 bunch chopped cilantro
  

Directions

Heat squash, coconut milk and chicken broth 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 all other ingredients except cilantro and continue cooking until the chicken is cooked through, about 3 minutes longer. Top with cilantro.