Ingredients
3 tablespoons (45 mL) olive oil
2 large onions, peeled and chopped fine
6-7 medium carrots, ends trimmed, peeled and chopped fine
6 celery stalks/ribs, ends trimmed and chopped fine
1 whole chicken, skin removed
2 quarts (1.8 L) water
4 cups (560 g) butternut squash, peeled, deseeded and chopped into 1-inch squares
2 tablespoons (30 mL) red wine vinegar or apple cider vinegar
2 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon fresh sage
Instructions
1. Over a stovetop burner, heat the olive oil in a deep soup pot (large enough to hold the chicken)
2. Sauté the onions, carrots, and celery together for 5-8 minutes until lightly browned
3. Add in the whole chicken and stir together with the veggies for a few minutes
4. approximately 45-60 minutes
5. Finally, add in the butternut squash, vinegar, sea salt, pepper, and fresh sage and allow to cook together for another 45-60 minutes, or until chicken and squash are done
6. Strain the soup if you are making stock so that the chicken meat, bones, and veggies are removed
7. If not making stock, leave the veggies in the soup, but debone the chicken and discard the bones
8. You may also pulverize the (deboned) soup into a thicker blended version if that is the preferred way to smooth out the veggie and chicken textures into the soup base
9. Add in the water and bring the pot to a boil
10. Then turn it down and let the cooking soup simmer for
Yield
3 quarts (2.8 L)
The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad
is licensed under CC BY-NC 4.0
