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Source: America's Favorite Food Associations

Spicy Caribbean Soup with Rice
This Spicy Caribbean Soup with Rice is a hearty meal!
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Serves: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
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1 cup onion, chopped
1 garlic clove, minced
3 tablespoons butter
1 bay leaf
1/2 - 3/4 teaspoon hot red pepper flakes
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups winter squash, cubed
2 cups chicken, cooked, cubed
3 cups rice, hot, cooked
to taste cilantro sprigs, for garnish
to taste hot red pepper flakes, for garnish




Cook onion and garlic in butter in large saucepan or Dutch oven over medium-high heat. Add bay leaf, pepper flakes, coriander, all spice, salt, black pepper and chicken broth. Bring to a boil; simmer, covered, 10 to 15 mintes. 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.




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