Spicy Thai Squash Soup

• 1 cup Kraft Oriental Sesame Dressing
• 2 qt. onions, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 4 tsp. red curry paste
• 1 gal. reduced-sodium chicken broth
• 1 gal. water
• 1-1/2 gal. butternut squash, peeled, cut into 1-inch cubes
• 2 cups Philadelphia Light Cream Cheese Product
• 1 cup fresh cilantro, chopped

1. Heat dressing in large stockpot or steam-jacketed kettle on medium heat.
2. Add onions; saute 2 to 3 min.
3. or until crisp-tender.
4. Add curry paste; mix well.
5. Gradually stir in broth and water.
6. Add squash.
7. Bring to boil; cover.
8. Simmer on medium-low 12 to 15 min.
9. or until squash is tender, stirring occasionally.
10. Add, in batches, to blender; blend until pureed.
11. Return to stockpot.
12. Add cream cheese product; cook until melted, stirring frequently.
13. For each serving: Ladle 1 cup (250 mL) soup into bowl; sprinkle with 2 tsp.
14. (10 mL) cilantro.

sesame dressing, onions, red curry, chicken broth, water, butternut squash, cream cheese, fresh cilantro

Taken from www.kraftrecipes.com/recipes/spicy-thai-squash-soup-113056.aspx (may not work)