THAI SQUASH SOUP

THAI SQUASH SOUP image

Yield 6 people

Number Of Ingredients 7

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) softened Light Cream Cheese Spread
1/4 cup chopped cilantro

Steps:

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.