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!
Ingredients
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)
Garnish
chopped
cilantro
