PHILLY Spicy Thai Soup

PHILLY Spicy Thai Soup

14 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe 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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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.

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Reviews (14)

Rate This Recipe
mroache
14

mroache

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 the paste as we like spicy food.

bmalmberg
13

bmalmberg

good easy recipe. We like things a bit spicier so added 2 tsp curry paste.

bizzymomma
13

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 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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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 171 cal
  • 9%
  • Fat
  • 6.4 g
  • 10%
  • Carbs
  • 24 g
  • 8%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

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