Spicy Thai Squash Soup #recipe

If there is one vegetable that we almost always have access to in this house, it’s squash.   Papa and the Master Seamstress always grow lots of it.  It keeps well over the cooler months.  I cook and freeze it for an easy vegetable side. The Master Seamstress uses it in place of canned pumpkin in all her baking.  With this much of a thing available, I am always looking to expand my uses for it.  Thankfully, Kraft Canada has an entire set of recipes devoted to the use of this beautiful orange vegetable.  The Spicy Thai Squash Soup is fantastic addition to my recipe arsenal.  It keeps well in the fridge and reheats nicely the next day.

pot of Spicy Thai Squash Soup

Owing that it’s a Kraft recipe, it’s a given that it’s super simple.  Always ready to tweak the recipe at hand, I made a few adjustments to suit our family

  • I used 2 cups of my pre-cooked squash instead of the 2 lb squash
  • This obviously cut down on my cooking time, but not my liquid.  I used one box of chicken stock
  • I cannot stand cilantro – I added some cinnamon and extra ginger in it’s place
  • A little salt can be a good thing – so I added some.  You will need to adjust the amount you use, based on how much is in the stock you use
  • Regular brick Philadelphia Cream Cheese works just as well in this recipe.
  • Skip the blender and extra dishes and use your immersion or hand blender

Spicy Thai Squash Soup Served with Olive Ciabatta

The original recipe can be found on the Kraft Canada website.  Here is my version:

Spicy Thai Squash Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -6
Author MBAMama

Ingredients

  • 1/4 cup Kraft Asian Sesame Dressing
  • 1 onion , chopped
  • 1 1/2 tsp curry powder
  • 1 tsp ground cinnamon
  • 2 tsp fresh grated ginger
  • 1/2 tsp salt
  • 1 box chicken broth
  • 2 cups cooked squash
  • 1/2 brick Philadelphia Light Cream Cheese Product

Instructions

  1. In a large pot, sautee onions in salad dressing
  2. Add in squash, spices, and chicken stock; heat to a low boil
  3. Add in cream cheese until almost melted
  4. Using an immersion blender, gently blend the soup to a creamy and uniform texture

 

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