INGREDIENTS
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2 quarts chicken stock to cover (you can supplement with filtered water if you don’t have enough stock)
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2 tablespoons coconut oil, ghee, or animal fat
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2 to 3 leeks, sliced in half, washed, and sliced again into half moons (you can substitute 2 onions, chopped)
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1 butternut squash, peeled, seeded, and cut into chunks
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1 bouquet garni*
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Sea salt and pepper
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2 cups shredded chicken (optional)
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Yogurt or cultured cream
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Chopped fresh herbs
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Soaked and sprouted pumpkin seeds