SPICY CARIBBEAN SOUP WITH SQUASH and RICE
1 cup chopped red onion
1 clove garlic minced
3 tablespoons butter
1 bay leaf
1 teaspoon hot red pepper flakes
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1 teaspoon salt
1 teaspoon ground black pepper
4 cups chicken broth
4 cups cubed winter squash
2 cups cooked chicken cubes
3 cups hot cooked rice
Cook onion and garlic in butter in large saucepan over medium-high heat then add bay leaf, pepper flakes, coriander, allspice, salt, black pepper and chicken broth and bring to a boil then simmer covered for 15 minutes.
Add squash then cover and simmer 15 minutes longer. Remove bay leaf. Reserve 1 cup squash cubes and purée remaining mixture. Return reserved squash and puréed mixture to saucepan then stir in chicken cubes and cook until thoroughly heated. Serve soup topped with hot rice.
1 cup chopped red onion
1 clove garlic minced
3 tablespoons butter
1 bay leaf
1 teaspoon hot red pepper flakes
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1 teaspoon salt
1 teaspoon ground black pepper
4 cups chicken broth
4 cups cubed winter squash
2 cups cooked chicken cubes
3 cups hot cooked rice
Cook onion and garlic in butter in large saucepan over medium-high heat then add bay leaf, pepper flakes, coriander, allspice, salt, black pepper and chicken broth and bring to a boil then simmer covered for 15 minutes.
Add squash then cover and simmer 15 minutes longer. Remove bay leaf. Reserve 1 cup squash cubes and purée remaining mixture. Return reserved squash and puréed mixture to saucepan then stir in chicken cubes and cook until thoroughly heated. Serve soup topped with hot rice.
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