This soup has a hint of coconut with all the goodness of a butternut squash. It’s full of healthy immune boosting foods like garlic, onion and red peppers, loaded in vitamin A, high in vitamin C and magnesium, and will really warm you up on a cold winter day!
I like to bake a squash the day before while roasting one of our pasture raised chickens, then use the leftover baked squash for the soup.
To make the chicken stock remove all of the chicken and place all of the bones in a large pot. Cover with water, add 2 bay leaves and bring to a boil. Simmer for at least 2 hrs. Cool overnight (I usually pop mine outside) and in the morning remove the layer of fat that settles on the top.