Easy Recipe
Prep Time
10 minutes
Cook Time
20 minutes

This soup makes a very quick meal as long as you have leftover cooked chicken and baked squash sitting in your refrigerator needing to be used up. I like to use the leftover meat from a whole roasted chicken. Use any type of winter squash—sugar pie pumpkins, butternut squash, hubbard, or acorn. The key to a flavorful soup is starting with a very rich homemade chicken or turkey stock!

6 cups chicken bone broth
3 cups cooked kabocha squash (or any variety of winter squash)
3 cloves garlic peeled
1 teaspoons ground cumin
½ teaspoons cinnamon
2 cups cooked chicken
5 green onions sliced into thin rounds
3 cups chopped kale (or chard or spinach)
2 teaspoons Herbamare (or sea salt)


chopped cilantro