A nourishing soup that is healing for the digestive system, made from homemade chicken stock!
Author:Sara - My Merry Messy Life
Yield:6 to 81x
3 pounds butternut squash
1 quart chicken stock
2–4 cups filtered water
4 cloves garlic
2 inches of ginger root, peeled (chopped if cooking in slow cooker)
2 tablespoons sea salt
The quickest way is to cook the butternut squash in the oven first (use directions above), scoop out the meat and dump all the ingredients into a pot. Bring to a boil, then simmer until ready to eat. Use an immersion blend to puree the soup, or transfer to a blend to blend and return to the pot.
The slow cooker method is to peel the butternut squash and chop it up (directions above) and place all ingredients into your crock pot. Cook on low for 8 hours or on high for 4. Add the garlic and ginger in the last hour to get the maximum medicinal benefits as the heat removes some of these. Use an immersion blend to puree the soup, or transfer to a blend to blend and return to the pot.