Thai-Coconut Lentil Soup

• 1/4 cup Kraft Italian Zesty Lime Dressing
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 Tbsp. minced gingerroot
• 2 Tbsp. red curry paste
• 4 cups cut-up peeled butternut squash (1/2-inch pieces)
• 1 cup red lentils, uncooked
• 3 cups 25%-less-sodium chicken broth
• 2 cups lite coconut milk

1. Heat dressing in large saucepan on medium heat.
2. Add onions; cook and stir 4 min.
3. or until tender.
4. Add garlic and ginger; cook and stir 1 min.
5. Stir in curry paste.
6. Add squash and lentils; mix well.
7. Stir in broth.
8. Bring to boil; simmer, partially covered, on medium-low heat 25 min.
9. or until squash is very tender, stirring occasionally.
10. Blend, in batches, in blender until smooth, returning each pureed batch to saucepan.
11. Stir in coconut milk; cook on medium heat 3 to 5 min.
12. or until heated through, stirring frequently.

italian zesty, onion, garlic, gingerroot, red curry, butternut squash, red lentils, lite coconut milk

Taken from www.kraftrecipes.com/recipes/thai-coconut-lentil-soup-181917.aspx (may not work)