How to make it

  • Cook onion and garlic in butter in large saucepan over medium high heat.
  • Add bay leaf, pepper flakes, coriander, allspice, salt, black pepper and chicken broth.
  • Bring to a boil then simmer covered for 15 minutes.
  • Add squash then cover and simmer 15 minutes longer then remove bay leaf.
  • Reserve 1 cup squash cubes and purée remaining mixture.
  • Return reserved squash and puréed mixture to saucepan then stir in chicken cubes.
  • Cook until thoroughly heated then serve soup topped with hot rice.

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