My boyfriend has told me more than once, "Soup is not a meal." Because he doesn't care for it (and neither do teenage boys, apparently), I don't make soup very often. This came about on a night when I had to get food ready fast, and there wasn't much in the refrigerator in terms of leftovers. My man ate some leftover Spaghetti Cake, and I started rooting around to see what I could throw together. Some of his favorite recipes have come from just throwing stuff together to see what happens. That's a pretty big compliment. :)
I had some leftover sauce from the Spaghetti Cake, so I used that as the base. Toss in some chicken, chopped fresh spinach, a little coconut milk... OMYum! It was so delicious. It make enough for two meals, so it was dinner that night and lunch a couple of days later. I couldn't believe how well this turned out.
Note: when refrigerated, this soup thickens up quite a bit. Don't worry, though, it'll thin right out again as soon as it's heated.
Ingredients:
2 cups Butternut Squash Sauce (see recipe here)
1 cooked chicken breast, chopped
1 cup fresh spinach leaves, chopped
2 T. full fat coconut milk
Hot water
Sea salt & ground black pepper
Directions:
Combine all ingredients except hot water in a medium saucepan. Bring to a simmer over medium heat. Add hot water, a few tablespoons at a time, until soup reaches desired consistency.
Serve immediately.
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