Spicy Caribbean Soup with Rice
1 cup chopped onion
1 clove garlic, minced
3 Tbsp butter or margarine
1 bay leaf
1/2 to 3/4 tsp hot red pepper flakes
1/2 tsp ground coriander
1/2 tsp ground allspice
1/4 tsp salt
1/4 tsp 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)
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.
Add squash; simmer, covered, 10 to 15 minutes, or until
squash is tender but still slightly firm.
Remove bay leaf. Reserve 1 cup squash cubes; puree remaining
mixture. Return reserved squash and pureed 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.
*Any type of winter squash (hubbard, acorn) or pumpkin may be substituted.
Recipe Courtesy of The USA Rice Federation.