Spicy Thai Squash Soup

Prep

15 minute(s)

Ready in

45 minute(s)

Serves:

1/4 cup KRAFT SIGNATURE 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

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.

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