Spicy Caribbean Soup

Serves 8

1 cup chopped onion
2 cloves garlic, minced
3 tbsp butter
1 bay leaf
1/2 tsp allspice
1/2 tsp hot red pepper flakes
1/2 tsp coriander powder
1/4 tsp black pepper
1/4 tsp salt
4 cups chicken broth
4 cups cooked squash*
2 cups cooked chicken diced
3 cups hot cooked rice

Saute onion and garlic in butter in large stockpot. Add spices and chicken broth. Simmer 10-15 minutes.
Add squash and cook until tender. Remove bay leaf.

Reserve 1 cup squash and puree remaining mixture. Return reserved squash to pureed mixture. Stir in chicken. Cook until thoroughly heated. Serve soup topped with hot rice.

Garnish with chopped cilantro or green onions, optional.
*Use any type of winter squash. Tip: if squash is too large and too difficult to cut through, wash and bake in the oven on a baking sheet at 350○ F for about an hour, squash may be partial cooked. Just peel and cube into 1-1 1/2" chunks.