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Yield: Makes 6 servings
• 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)
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.
Total Fat 12g
Total Carbohydrate 38g
Dietary Fiber 2g
USA Rice Federation (www.usarice.com)
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