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Prep Time: 20 minutes

Total Cook Time: 1 hour

Serving Size: 8 


4 cups of cooked pureed squash
3 tblsp Organika Chicken Broth
3 cups water
2 small green onions
2 cloves of crushed garlic
1/2 tsp cinnamon
1/2 tsp allspice
1 tsp curry powder or ginger spice
1/4 tsp black pepper
1/2 tsp salt
2 cups heavy cream


  1. Place 4 cups cooked, pureed squash into a large pot.
  2. Mix the Organika powdered bone broth with 1 cup of water and add to pot.
  3. Add all other ingredients except heavy cream.
  4. Place over medium heat and stir constantly as it heats.
  5. Add in heavy cream stirring constantly so it doesn’t burn.
  6. Remove from heat. Let cool. 
  7. Place in a blender and puree.
  8. Reheat! Enjoy! 

Use organic ingredients whenever possible. (Most squash is genetically modified nowadays.)

This soup freezes nicely for about 2 months.

Recipe created by Emily Price, C.H.N.C. – Emily Price Nutrition Consulting

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