Spicy Thai Squash Soup made with cream cheese!

What about this recipe doesn't sound AWESOME?

What you need:

1/4 cup KRAFT SIGNATURE Asian Sesame Dressing

1 onion, chopped

1 tsp. red curry paste

2 cans (10 fl oz/284 mL each) 25%-less-sodium chicken broth

1 can water

1 butternut squash (2 lb./900 g), peeled, cubed

1/2 cup (1/2 of 250-g tub) PHILADELPHIA 95% Fat Free Cream Cheese Product

1/4 cup chopped cilantro

What you do:

Heat dressing in large saucepan on medium-high heat. Add onions; cook and stir 5 min. or until crisp-tender. Stir in curry paste. Gradually stir in broth and water until well blended.

Add squash. Bring to boil; cover. Simmer on medium heat 15 min. or until squash is tender, stirring occasionally. Blend, in batches, in blender until pureed. Return to saucepan.

Stir in cream cheese product and cilantro; cook until cream cheese is melted and soup is heated through, stirring frequently with whisk.

PHILADELPHIA Spicy Thai Squash Soup