Recipe by Philadelphia Cream Cheese
"Red curry paste gives this soup its spicy kick. To spice it up even more, increase the curry paste to 2 teaspoons."
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KRAFT Signature Asian Sesame Dressing
red curry paste
3 (10 ounce) cans
25%-less-sodium chicken broth
1 (2 pound)
butternut squash, peeled, cubed
PHILADELPHIA Light Cream Cheese Spread
This soup was amazing, we just couldnt believe how good it was. I used frozen butternut squash, rather than going through the drama of peeling/seeding/cooking/pureeing. We also added an extra spoon of the paste as we like spicy food.
Good thick soup, next time I'll cumble some bacon into it, seems to need a little something more.
good easy recipe. We like things a bit spicier so added 2 tsp curry paste.
This is a very unique soup! If you like butternut squash, you will probably like this soup. I served this as a side dish to 'Black Thai Pork' from this site. It was great as a side dish! I am not sure I could have it as a main meal though. It has a nice sweetness (not too much) to it. I followed the recipe as it is written, but next time I will use heavy cream in place of the cream cheese.
This was a good soup, we all liked it and will probably make it again.
I used two tablespoons of the curry paste and it was still not what I consider "Thai spicy," but it still tasted good. I agree with the review who said he/she would use something other than the cream cheese next time; I could never get it to melt completely and resorted to smashing it against the sides of the pot.
Fantastic! This recipe has become one of our weeknight favorites. Thanks Kraft!
This soup is bizzare, the cream cheese just tasted so weird. Maybe this would work with coconut milk? My husband liked it so I will give it two stars.
* Percent Daily Values are based on a 2,000 calorie diet.
PHILLY Spicy Thai Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 58
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