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SPICY CARIBBEAN SOUP

Yield: Makes 6 servings

Ingredients

    • 1 cup chopped onion
    • 1 clove garlic, minced
    • 3 tablespoons butter or margarine
    • 1 bay leaf
    • 1/2 to 3/4 teaspoon hot red pepper flakes
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon ground allspice
    • 1/4 to 1/2 teaspoon salt
    • 1/4 to 1/2 teaspoon ground black pepper
    • 4 cups chicken broth
    • 4 cups cubed hubbard squash*
    • 2 cups cooked chicken cubes
    • 3 cups hot cooked rice
    • fresh cilantro for garnish (optional)
    • hot pepper flakes for garnish (optional)


Directions

Cook onion and garlic in butter in large saucepan or Dutch oven over medium-high heat.

Add spices 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.

Nutrition Facts
Calories 319   
Total Fat 12g 
Cholesterol 49mg 
Sodium 1060mg 
Total Carbohydrate 38g 
Dietary Fiber 2g 
Protein 16g

USA Rice Federation (www.usarice.com)
 

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