PHILLY Spicy Thai Soup

Ingredients

• 0.3 cup signature asian sesame dressing kraft
• 2 pound butternut squash cubed peeled
• 0.5 cup philadelphia cream cheese spread light
• 0.3 cup cilantro leaves chopped
• 30 ounce 5%-less-sodium chicken broth canned
• 1  onion chopped
• 1 teaspoon curry paste red

Equipment

• sauce pan
• whisk
• blender

Directions

1. Heat dressing in large saucepan on medium-high heat.
2. Add onions; cook and stir 5 minutes or until crisp-tender. Stir in curry paste. Gradually add broth, stirring until well blended.
3. Add squash. Bring to boil. Reduce heat to medium; cover. Simmer 15 minutes or until squash is tender, stirring occasionally.
4. Pour, in batches, into blender; cover. Blend until pureed. Return to saucepan.
5. Add cream cheese spread and cilantro; cook until cream cheese is melted and mixture is well blended, stirring frequently with wire whisk.