1 tablespoon canola oil
1 medium yellow onion, diced
2-3 cloves garlic, minced
1-2 jalapenos, seeded and minced
5 cups vegetable stock
2 cups peeled and diced butternut squash
2 tablespoons dark rum
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground allspice
4 cups chopped spinach, Swiss chard or callaloo
1 cup lowfat coconut milk
2 tablespoons fresh parsley
Saute onion, garlic and jalapeno about 5 minutes in oil.
Add stock, squash, rum and dried seasonings and bring to simmer.
Cook over medium-low heat for 20 minutes, stirring occasionally.
Stir in greens, coconut milk and parsley and cook 10 minutes more.
To thicken, mash squash against the side of the pan.
Let stand 10 minutes before serving.
Serve with flat bread.