Side Dish

Spicy Thai Squash Soup

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prep time

15 min

total time

45 min

makes

6 servings, 1 cup (250 mL) each

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kraft

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What You Need

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./1 kg), peeled, cubed (about 6 cups)

1/2 cup (1/2 of 250-g tub) Philadelphia Light Cream Cheese Spread

1/4 cup chopped cilantro

Make It

HEAT dressing in large saucepan on medium-high heat. Add onions; cook and stir 5 min. or until crisp-tender. Stir in curry paste. Gradually add broth, stirring until well blended.

ADD squash. Bring to boil. Reduce heat to medium; cover. Simmer 15 min. or until squash is tender, stirring occasionally.

POUR, in batches, into blender; cover. Blend until pureed. Return to saucepan. Add cream cheese spread and cilantro; cook until cream cheese is melted and mixture is well blended, stirring frequently with wire whisk.

kraft kitchens tips

Variation

If you like your food spicy, increase curry paste to 2 tsp.

Special Extra

Add 1 Tbsp. minced fresh gingerroot along with the curry paste.

Substitute

Substitute 1-1/2 tsp. curry powder for the 1 tsp. curry paste.

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rating

Delicious and easy!!
posted by a cook | on 5/9/2010

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I would add more ginger next time. It is simple and delicious
posted by a cook | on 10/24/2009

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Not only was this recipe EASY to make, it was DELICIOUS!!!!! I added the ginger and decided to add a potatoe and a few carrots to blend in as well!! My family loved this!
posted by kirstindiduck | on 10/21/2009

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Great recipe!! I used gingerroot and omited the cilantro. Next time I will add more curry paste and 1 cup of broth.
posted by anikmarquis | on 9/6/2009

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Excellent! What a wonderful treat! It was very creamy and perfect to the taste buds, however I did leave out the cilantro. Perfect!
posted by schatz | on 8/23/2009

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Excellent soup!! Maybe a little too much cilantro.
posted by a cook | on 11/23/2008

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This soup is a real treat. I made some adjustments of my own by adding 1 extra tsp of red curry paste (I like spicy), and about 1 tsp of cumin, and 1/2 tsp of nutmeg to the recipe to give it a little different flavour. My guests loved it!
posted by a cook | on 10/22/2008

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I made a lighter version by omitting the cream cheease and onion and increased the broth by 1 cup. It was fabulous and fast!!! Hint: speed squash up by cutting in half and microwaving (covered 10 min or until soft) then allow to cool and scoop out. Way less hassle then peeling and chopping :)
posted by whitwolo | on 9/12/2008

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Fabulous!!! Everyone absolutely loved this. I will definitely be making this again.
posted by a cook | on 8/3/2008

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The hardest part was peeling the squash! Very easy and tasty recipe. All my guests went back for seconds! I think I will try adding the ginger next time for that extra little something! I will definitely make this again!
posted by mandypearl | on 11/18/2007