Spicy Squash Chicken Soup
Loaded with lots of anti-inflammatory ingredients such as cayenne, onions, ginger, cumin and turmeric, this unusually hearty and flavorful soup is nutritious and satisfying. It’s a delicious and easy recipe to make that will help keep bodily inflammation under control.
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8 cups of fresh chicken broth (you can make it easily with a “pre roasted” chicken -the kind you get at the supermarket for 8-9 dollars – and boil it for about 4 hours on the stove. Boil it in a 2 quart pan – with 8 cups of water and about 4 -5 cubes of chicken boullion to enhance the flavor of the broth)
2 cups of cooked, chopped chicken meat
2 cans of butternut squash
2 tablespoons of turmeric
1 tablespoon of ground cumin
2 tablespoons freshly ground ginger
2 teaspoons of red pepper flakes
1 teaspoon of cayenne
1 onion finely chopped
2 cups of peas
freshly cracked pepper to taste
Brown the onion in a 2 quart soup pan (or larger) you can use coconut oil, olive oil or butter – all of these fats will blend nicely with the rest of the spices and flavorings of this soup.
Add the broth, butternut squash, chicken meat, and the remaining spices and peas.
Let simmer for about a ½ hour to an hour so that it “thickens” up…add water if it is too thick.
Serve with chopped parsley, and a dollop of sour cream or crème fraiche on top.
Add ½ pound of deveined and de-tailed uncooked shrimp to give it more of a “seafood” gumbo flavor