Heat the oil in a large saucepan and add the onion, carrot, celery, garlic and chile pepper. Saute for 7 minutes over medium heat, until the vegetables are tender. Add the beans, water, squash, rum, parsley, and seasonings. Bring to a simmer and cook for 35 to 40 minutes, stirring occasionally. Add a little hot water or rum if the soup is too thick, or continue to simmer if it is too thin. Stir in the coconut milk and return to a simmer. Transfer the soup to a foood processor and process for 15 seconds, until smooth. Ladle soup in soup bowls and serve hot. Serves 6-8

1 serving: calories 192 Sodium 177mg Fat 11g