What you need

Check All Add to Shopping List

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 stir in broth until blended.

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

  • Pour, in batches, into blender; blend until smooth. Return to saucepan. Add cream cheese product and cilantro; cook until cream cheese is 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 along with the curry paste.

  • SUBSTITUTE

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

Ratings & Reviews

Ratings

Reviews

Rate this Recipe

Rate this recipe overall:

Servings

6 servings, 1 cup (250 mL) each

Nutritional Info

Serving Size 1 cup (250 mL)

AMOUNT PER SERVING
Calories160
Calories From Fat72
Total Fat 8g
Saturated Fat 3.5g
Cholesterol 20mg
Sodium 980mg
Total Carbohydrates 19g
Dietary Fiber 3g
Sugars 6g
Protein 5g
Vitamin A140%
Vitamin C45%
Calcium8%
Iron6%

* 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.

K:53904v0ec

Recipes Also Viewed