125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
PREP TIME
30m
COOK TIME
45m
TOTAL TIME
1h15m
YIELD 8 servings, 1 cup (250 mL) each
Instructions
Melt butter in large saucepan on medium heat.
Add onions; cook 4 min. or until crisp-tender, stirring occasionally.
Stir in curry powder; cook and stir 1 min.
Add squash, apples, broth and vinegar; stir.
Bring to boil; cover.
Simmer on medium-low heat 25 to 30 min. or until squash and apples are tender, stirring occasionally.
Cool slightly.
Process soup, in batches, in blender until smooth, Return to saucepan.
Add cream cheese; cook on medium-low heat 3 to 5 min. or until cream cheese is completely melted and soup is heated through, stirring constantly with whisk.