Spicy Thai Squash Soup

1. 1

   Heat dressing in large saucepan on medium-high heat.

2. 2

   Add onions; cook and stir 5 min.

3. 3

   or until crisp-tender.

4. 4

   Stir in curry paste, then gradually stir in broth until blended.

5. 5

   Add squash; stir.

6. 6

   Bring to boil; cover.

7. 7

   Simmer on medium heat 15 min.

8. 8

   or until squash is tender, stirring occasionally.

9. 9

   Blend vegetable mixture, in small batches, in blender until smooth.

10. 10

    Return to saucepan.

11. 11

    Add cream cheese product and cilantro; stir.

12. 12

    Cook 3 to 5 min.

13. 13

    or until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk.

* Per serving · 4 servings · Values may vary.

No additional tips available.