Use boxed (avoid canned) organic, gluten-free chicken broth or you can make your own homemade chicken broth by placing 1-4 lb. cooked, whole chicken carcass (with skin, bones and any meat you’d like) into a stockpot with chopped celery, carrots and onions. (Use a gluten-free, store-bought rotisserie or home-baked whole chicken.) Boil down prepared chicken in 8 cups of filtered water (approx. 2 hours).
Season to taste.
Once broth is as full of flavor as you’d like, strain all bones and skin pieces out of the pot and discard.
Remove pot from heat and let cool for 10-15 minutes.
Chop garlic and add raw garlic to the broth.
Place all contents of the pot into a food processor or blender (might take a few batches… and BE VERY CAREFUL THAT THE SOUP IS NOT HOT AT THIS TIME.)
Return liquid to pot and add butternut squash. You can either add chopped cabbage now or add it at the end so it’s raw … return to a boil on medium/high heat.
Once boiling again, season to taste… fresh thyme, sage and bay leaves are always good in soups!)
Add apple cider vinegar, lemon juice and any cruciferous, raw veggies you’d like to the bowls before serving.
I personally add a dollop of Cilantro Chutney on to the top of my soup. And if you also add a dash of soy sauce and a pinch more cayenne pepper and some fresh lemon juice, you’ll make a Hot and Sour soup that is packed with nutrition! Also feel free to add kale, broccoli, or any of your favorite cruciferous veggies to make this soup even better for your body!