PHILLY Spicy Thai Soup Recipe
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PHILLY Spicy Thai Soup

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."

This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (13)

Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

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Original Recipe Yield 6 servings
 

Ingredients

  • 1/4 cup KRAFT Signature Asian Sesame Dressing
  • 1 onion, chopped
  • 1 teaspoon red curry paste
  • 3 (10 ounce) cans 25%-less-sodium chicken broth
  • 1 (2 pound) butternut squash, peeled, cubed
  • 1/2 cup PHILADELPHIA Light Cream Cheese Spread
  • 1/4 cup chopped cilantro

Directions

  1. Heat dressing in large saucepan on medium-high heat. Add onions; cook and stir 5 minutes or until crisp-tender. Stir in curry paste. Gradually add broth, stirring until well blended.
  2. Add squash. Bring to boil. Reduce heat to medium; cover. Simmer 15 minutes or until squash is tender, stirring occasionally.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 171 | Total Fat: 6.4g | Cholesterol: 11mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Dec. 17, 2008 by mroache   view full review
This soup was amazing, we just couldnt believe how good it was. I used frozen butternut...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Dec. 23, 2008 by bizzymomma   view full review
This is a very unique soup! If you like butternut squash, you will probably like this soup. I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Dec. 14, 2010 by bmalmberg   view full review
good easy recipe. We like things a bit spicier so added 2 tsp curry paste.
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Dec. 9, 2010 by corunmila   view full review
This was a good soup, we all liked it and will probably make it again.
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Feb. 7, 2011 by Jenners   view full review
I used two tablespoons of the curry paste and it was still not what I consider "Thai spicy,"...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 29, 2010 by Susan Price   view full review
Fantastic! This recipe has become one of our weeknight favorites. Thanks Kraft!
The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 20, 2009 by luv2eat   view full review
Good thick soup, next time I'll cumble some bacon into it, seems to need a little something more.
The reviewer gave this recipe 2 stars. This recipe averages a 4.3 star rating.
Reviewed on Jul. 18, 2011 by noodles   view full review
This soup is bizzare, the cream cheese just tasted so weird. Maybe this would work with...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Dec. 1, 2011 by kristenc687   view full review
Oh My GOODNESS! One of my coworkers brought this soup in for our potluck and it was a total...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Nov. 6, 2011 by Nicole   view full review
I really liked this one but of course, did it slightly different. I omitted the onion, roasted...

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