Spicy Caribbean Soup with Rice

1 cup chopped onion
1 clove garlic, minced
3 tablespoons butter or margarine
1 bay leaf
1/2 teaspoon hot red pepper flakes, or to taste
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups chicken broth
4 cups cubed winter squash*
2 cups cooked chicken cubes
3 cups hot cooked rice
Cilantro sprigs for garnish (optional)
Hot pepper flakes for garnish (optional)
Servings: 6
1. Cook onion and garlic in butter in large saucepan or Dutch oven over medium-high heat. Add bay leaf, pepper flakes, coriander, allspice, salt, black pepper and chicken broth. Bring to a boil; simmer, covered, 10 to 15 minutes.

2. Add squash; simmer, covered, 10 to 15 minutes, or until squash is tender but still slightly firm. Remove bay leaf.

3. Reserve 1 cup squash cubes; purée remaining mixture. Return reserved squash and puréed mixture to saucepan. Stir in chicken cubes; cook until thoroughly heated. Serve soup topped with hot rice. Garnish with cilantro and pepper flakes, if desired.



Notes: *Any type of winter squash (hubbard, acorn) or pumpkin may be substituted.

Cuisine: Caribbean