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PHILLY Spicy Thai Soup

  • 6servings
  • 30minutes
  • 171calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins
VitaminsB2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup KRAFT Signature Asian Sesame Dressing

  2. 1 onion, chopped

  3. 1 teaspoon red curry paste

  4. 3 (10 ounce) cans 25%-less-sodium chicken broth

  5. 1 (2 pound) butternut squash, peeled, cubed

  6. 1/2 cup PHILADELPHIA Light Cream Cheese Spread

  7. 1/4 cup chopped cilantro

Instructions Jump to Ingredients ↑

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

  2. Add squash. Bring to boil. Reduce heat to medium; cover. Simmer 15 minutes or until squash is tender, stirring occasionally.

  3. 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.

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