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PHILADELPHIA Spicy Thai Squash Soup  |
 Prep 15 minute(s) Ready in 45 minute(s) Serves: 6 1 cup (250 mL) each. |
| 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 and water until well blended. |
| Add squash. Bring to boil; cover. Simmer on medium heat 15 min. or until squash is tender, stirring occasionally. Blend, in batches, in blender until pureed. Return to saucepan. |
| Stir in cream cheese product and cilantro; cook until cream cheese is melted and soup is heated through, stirring frequently with whisk. |
Are you the type to pull tricks out of your apron pockets to make our recipes even yummier? Then we want to hear from you! Register now to rate our recipes and share your secret tips and tricks with us (and your fellow PHILLY lovers!). 
