Thai Chicken Soup with Butternut Squash

What you need:

1.5 cups butternut squash, cut into small cubes

1 chicken breast 

1 onion, diced small

1tsp olive oil

2 cloves garlic, minced

2 handfuls fresh spinach

1 can chickpeas, drained

16 oz chicken broth

2 tbsp green curry paste

2 tbsp curry powder

1 carrot, chopped 

1 jalapeño, chopped 

1tbsp red chili paste 

What to do:

Place chicken broth, chili paste, curry paste, and curry powder in crock pot. Stir and add chicken, jalapeño, carrot, chickpeas. Sauté onion and garlic in olive oil for 5 minutes over medium heat.  Add onion and garlic to crock pot.  Cook on low for 4 to 6 hrs, until chicken begins to fall apart.  During last hr of cooking add spinach and butternut squash.