“Red curry paste gives this soup its spicy kick. To spice it up even more, increase the curry paste to 2 teaspoons.” - by Philadelphia Cream Cheese
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- Add squash. Bring to boil. Reduce heat to medium; cover. Simmer 15 minutes or until squash is tender, stirring occasionally.
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 171 cal
- 9%
- Fat
- 6.4 g
- 10%
- Carbs
- 24 g
- 8%
Based on a 2,000 calorie diet
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Reviews (14)
Rate This Recipe
"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..." See more the paste as we like spicy food. "
bmalmberg
"good easy recipe. We like things a bit spicier so added 2 tsp curry paste...." See more"
bizzymomma
"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..." See more 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."
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