Nourishing Pastured Chicken Stew

• Meat

  • 2 cups Chicken, cooked
  • 2 qt Chicken bone broth

• Produce

  • 2 Acorn squashes
  • 1/4 lb Baby spinach, fresh organic
  • 4 Carrots, medium
  • 4 stalks Celery
  • 1 head Garlic
  • 2 Onions, medium
  • 2 Potatoes, medium

• Baking & Spices

  • 1/8 tsp Cayenne pepper
  • 1 Pepper
  • 1 Sea salt

• Other

  • ⅓ cup healthy fat (butter, tallow, lard, coconut oil

Found on prepareandnourish.com

Description

Ingredients

• 2 acorn squashes*
• 2 medium onions, chopped
• 4 medium carrots, chopped
• 4 stalks celery, chopped
• 2 medium potatoes, chopped
• ⅓ cup healthy fat (butter, tallow, lard, coconut oil)
• sea salt to taste (my pick)
• 1 head garlic, about 8 cloves, minced
• 2 quarts chicken bone broth (make your own HERE)
• 2 cups cooked chicken, shredded
• ⅛ -1/4 teaspoon cayenne pepper (my pick)
• ¼ - ½ lb fresh organic baby spinach**
• pepper to taste

Directions

• Put the acorn squashes in the oven on a baking sheet, whole, at 425 F degrees for 1 hour. When you take them out, cut them in half and let them cool to the touch while you start making the soup.
• Saute the onion, carrot, celery and potatoes in the butter with a few big pinches of sea salt to bring out their juices and sweeten. Cook on medium heat for about 10 minutes.
• While the veggies are cooking, scoop out the squash from the shell and puree the flesh in your processor of blender with a little of the bone broth to be sure it gets fully pureed.
• Add the garlic to the pot and cook for a minute. Add the squash puree, bone broth, chicken and cayenne to the pot and simmer for about 5 minutes. Add the spinach to wilt and then season with sea salt and pepper to taste.
• Serve the stew to baby on a spoon. If baby isnt handling bits of soft vegetables yet, you can puree his or her portion so it is smooth or semi-smooth.