Butternut Squash Chicken Soup
- 1 large butternut squash
- 1 lb shredded cooked chicken
- 1 carton organic bone broth
- 1 yellow onion
- 6 celery ribs
- 2-3 Sprigs of thyme
- Peel and cube squash, chop onions and celery. Toss in thyme
- Bake at 350 for 25 minutes, until soft, remove thyme sprigs.
- Blend with bone broth, salt pepper.
- Add cooked shredded chicken and Enjoy!
Butternut Squash and Chicken Soup