Ingredients Jump to Instructions ↓

  1. 1 cup chopped onion

  2. 1 clove garlic, minced

  3. 3 tablespoons butter or margarine

  4. 1 bay leaf

  5. 1/2 to 3/4 teaspoon hot red pepper flakes

  6. 1/2 teaspoon ground coriander

  7. 1/2 teaspoon ground allspice

  8. 1/4 teaspoon salt

  9. 1/4 teaspoon ground black pepper

  10. 4 cups chicken broth

  11. 4 cups cubed winter squash*

  12. 2 cups cooked chicken cubes

  13. 3 cups hot cooked riceCilantro sprigs for garnish

  14. Hot pepper flakes for garnish

Instructions Jump to Ingredients ↑

  1. Directions Cook onion and garlic in butter in large saucepan or Dutch oven over medium-high heat. Add bay leaf, pepper flakes, coriander, allspice, salt, black pepper 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. *Any type of winter squash (hubbard, acorn) or pumpkin may be substituted.


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