Spicy Thai Squash Soup

1. 1

   Heat dressing in large stockpot or steam-jacketed kettle on medium heat.

2. 2

   Add onions; saute 2 to 3 min.

3. 3

   or until crisp-tender.

4. 4

   Add curry paste; mix well.

5. 5

   Gradually stir in broth and water.

6. 6

   Add squash.

7. 7

   Bring to boil; cover.

8. 8

   Simmer on medium-low 12 to 15 min.

9. 9

   or until squash is tender, stirring occasionally.

10. 10

    Add, in batches, to blender; blend until pureed.

11. 11

    Return to stockpot.

12. 12

    Add cream cheese product; cook until melted, stirring frequently.

13. 13

    For each serving: Ladle 1 cup (250 mL) soup into bowl; sprinkle with 2 tsp.

14. 14

    (10 mL) cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.