I made this last night and it was fabulous! Spicy Caribbean Soup with Rice Serves 6 1 cup chopped onion 1 clove garlic -- minced 3 tablespoons butter 1 bay leaf 1/2 teaspoon hot red pepper flakes -- or to taste 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* (any type will do-butternut, turban, pumpkin) 2 cups cooked chicken cubes 3 cups hot cooked brown 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. Per Serving: 363 Calories; 12g Fat (30.4% calories from fat); 26g Protein; 36g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 708mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 Fat.