Spicy Caribbean Soup with Rice

• 1 cup chopped onion
• 1 clove garlic -- minced
• 3 tablespoons butter
• 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*
• (any type will do-butternut, turban, pumpkin)
• 2 cups cooked chicken cubes
• 3 cups hot cooked brown 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.

Serves 6

Per Serving: 363 Calories; 12g Fat (30.4% calories from fat); 26g Protein; 36g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 708mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean
Meat; 1/2 Vegetable; 1 Fat.