Curried squash and chicken soup

1  cup		frozen pureed winter squash
1/2  cup		lite coconut milk
1/2  cup		water
8  ounces		boneless, skinless chicken breast, cut into small pieces
1  cup		baby spinach
2  teaspoons		lime juice
2  teaspoons		brown sugar
3/4  teaspoon		Thai red curry paste
1/4  teaspoon		salt

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1.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.