This post contains affiliate links. Click here to see what that means! That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.
That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.
It’s fall! In my neck of the woods the leaves are at peak color, the nights are noticeably colder, and the days have been drizzly and overcast. This season makes me want to curl up inside with a warm blanket and read a book while the smells from my slow cooker fill the house.
There is just nothing that beats the aromas from a slow cooker that’s been simmering dinner throughout the day. Maybe part of the reason I love it so much is that I know dinner is already made! I think you’ll love the ease of this squash soup recipe, the big helping of autumn veggies, and, of course, the yummy smell filling the house on a cool fall day.
- 1 lb raw chicken thighs
- 4 cups peeled, chopped butternut squash
- 1 cup peeled, chopped carrot
- 1 medium yellow onion, chopped
- 2 cups chopped mushrooms
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 2 tablespoons minced fresh sage
- 4 cups chicken bone broth
- 2 cups chopped, packed kale (stems removed)
- 2 tablespoons lemon juice
- Combine all ingredients, except kale and lemon juice, in slow cooker, stir to combine.
- Cover and cook on high for 4 hours or on low for 7 hours.
- When cooking has finished, remove chicken thighs with a slotted spoon. Rough chop chicken (which should easily fall apart).
- Add chopped chicken, kale, and lemon juice to slow cooker. Stir to combine and wilt kale. Enjoy!