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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, then gradually stir in broth until blended.

  • Add squash; stir. Bring to boil; cover. Simmer on medium heat 15 min. or until squash is tender, stirring occasionally.

  • 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.

Kraft Kitchen Tips

  • VARIATION

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

  • SPECIAL EXTRA

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

  • SUBSTITUTE

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

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Servings

6 servings, 1 cup (250 mL) each

Nutritional Info

Serving Size 1 cup (250 mL)

AMOUNT PER SERVING
Calories160
Total Fat 6g
Saturated Fat 2.5g
Cholesterol 10mg
Sodium 530mg
Total Carbohydrates 22g
Dietary Fiber 5g
Sugars 8g
Protein 5g
Vitamin A170%
Vitamin C40%
Calcium10%
Iron10%

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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