Butternut Squash Soup, or “Chicken on Fire”

Butternut Squash Soup

This yummy, nourishing soup is the perfect meal for these chilly winter days that won’t go away. 

  • 2 quarts chicken stock to cover (you can supplement with filtered water if you don’t have enough stock)
  • 2 tablespoons coconut oil, ghee, or animal fat
  • 2 to 3 leeks, sliced in half, washed, and sliced again into half moons (you can substitute 2 onions, chopped)
  • 1 butternut squash, peeled, seeded, and cut into chunks
  • 1 bouquet garni*
  • Sea salt and pepper
  • 2 cups shredded chicken (optional)
  • Yogurt or cultured cream
  • Chopped fresh herbs
  • Soaked and sprouted pumpkin seeds
  1. Put the stock and fat in a pot. Add the vegetables and bring to a boil.
  2. Reduce the heat to a simmer, add the bouquet garni, and cover and cook for 3 minutes or until the vegetables are soft and the squash is easily pierced with a fork.
  3. Take out the bouquet garni and remove the soup from heat.
  4. Carefully puree the soup with an immersion blender until smooth. Add salt and pepper to taste along with chicken, if you like.
  1. *A “bouquet garni” is a bundle of herbs tied together with cooking string, or wrapped in a bundle of cheesecloth and tied with a string. It is used to flavor soups, stocks, or stews. We most often use parsley, rosemary, thyme, bay leaf, and garlic, but you should feel free to use whichever herbs you desire.

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