Spicy Thai Squash Soup Recipe

Name: Spicy Thai Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings, 1 cup (250 mL) each
Ingredients: 1/4 cup Kraft Asian Sesame Dressing; 1 onion , chopped; 1 tsp. red curry paste; 3 cans (10 fl oz/284 mL each) 25%-less-sodium chicken broth; 1 butternut squash (2 lb./900 g), peeled, cubed; 1/2 cup Philadelphia Light Cream Cheese Product; 1/4 cup chopped fresh cilantro

Ingredients

1/4 cup Kraft Asian Sesame Dressing
1 onion , chopped
1 tsp. red curry paste
3 cans (10 fl oz/284 mL each) 25%-less-sodium chicken broth
1 butternut squash (2 lb./900 g), peeled, cubed
1/2 cup Philadelphia Light Cream Cheese Product
1/4 cup chopped fresh cilantro

PREP TIME 15m	COOK TIME 30m	TOTAL TIME 45m
YIELD 6 servings, 1 cup (250 mL) each

Instructions

1. Heat dressing in large saucepan on medium-high heat. Add onions; cook and stir 5 min. or until crisp-tender. Stir in curry paste, then gradually stir in broth until blended.
2. Add squash; stir. Bring to boil; cover. Simmer on medium heat 15 min. or until squash is tender, stirring occasionally.
3. Blend vegetable mixture, in small batches, in blender until smooth. Return to saucepan. Add cream cheese product and cilantro; stir. Cook 3 to 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk.

Snacks Soups