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Spicy Caribbean Soup with Rice

1 cup chopped onion
1 clove garlic, minced
3 tablespoons butter or margarine
1 bay leaf
1/2 to 3/4teaspoon 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 chicken broth
4 cups cubed winter squash
2 cups cooked chicken cubes
3 cups hot cooked rice
Cilantro sprigs 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 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.
Makes 6 servings.

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