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Caribbean Callaloo Soup

Callaloo is the leave of the taro plant, plentiful in the Caribbean but rarely found in this country. Swiss chard or spinach make good substitutes.


Makes 6 servings


1/4 cup plus 2 tablespoons shredded sweetened coconut
1-1/2 pounds butternut squash
3/4 pound boneless skinless chicken breasts
1 teaspoon olive oil
1 large onion, chopped
4 cloves garlic, minced
3 cans (about 14 ounces each) fat-free reduced-sodium chicken broth
2 jalapeño peppers,* stemmed, seeded and minced
2 teaspoons dried thyme
1/2 (10-ounce) package spinach, stemmed and torn

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Preheat oven to 350°F. Place coconut in baking pan; bake 6 minutes, stirring every 2 minutes, until golden. Set aside. Peel squash; cut in half lengthwise and discard seeds. Cut into 1/2-inch cubes. Slice chicken crosswise into very thin strips.
  2. Heat oil in large nonstick skillet over medium-low heat. Add onion and garlic; cook, covered, stirring often, 5 minutes or until onion is tender. Add squash, chicken broth, jalapeño peppers and thyme; bring to a boil over high heat. Reduce heat to low; simmer, covered, 15 to 20 minutes, until squash is very tender. Add chicken; cover and cook 2 minutes or until chicken is no longer pink in center. Remove skillet from heat; stir in spinach until wilted. Ladle into bowls and sprinkle with toasted coconut.

Nutritional Information

Serving Size: 1 bowl soup (1/6 of total recipe)
Sodium 162 mg
Protein 18 g
Fiber 4 g
Carbohydrate 19 g
Cholesterol 34 mg
Saturated Fat 2 g
Total Fat 5 g
Calories from Fat 23 %
Calories 186

Dietary Exchange

Meat 1-1/2
Vegetable 1
Starch 1

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