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Soup & Stew
6 - 8 servings
15 minutes
40 minutes
Melissa’s Corporate Chefs
1 cup organic yellow onions, chopped
1 clove organic garlic, minced
3 tablespoons butter or margarine
1 bay leaf
1/2 teaspoon hot red pepper flakes
1/2 teaspoon ground coriander
1/2 teaspoon allspice, ground
4 cups chicken broth
4 cups Turban Squash, peeled, cubed
2 cups chicken, cooked, cubed
3 cups rice, cooked
1 sprig cilantro for garnish (optional)
1/2 teaspoon hot red pepper flakes for garnish (optional)
Salt and fresh ground black pepper to taste
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; purée remaining mixture.
Return reserved squash and puréed 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.
