Lemon-Ginger Autumn Squash & Chicken Soup

This golden autumn soup blends the zesty warmth of Bone Brewhouse Lemon Ginger Chicken Broth with creamy butternut squash, tender chicken, and leafy greens for a comforting, immune-supportive meal. Fresh ginger, turmeric, and lemon brighten each spoonful while calming inflammation and supporting digestion. Nourishing yet light, it’s the perfect bowl of cozy energy for chilly days... grounding, uplifting, and deeply restorative.

Ingredients:

• 1 liter (approx. 4 cups) Bone Brewhouse Lemon Ginger Chicken Broth

• 1 medium butternut squash (about 1 kg), peeled, seeded, cut into 1-inch cubes

• 2 chicken breasts (or thighs, skin removed) cut into bite-sized pieces

• 1 medium yellow onion, diced

• 2 cloves garlic, minced

• 1 Tbsp fresh ginger, grated (optional; the broth already has ginger, but this adds a fresh layer)

• 1 tsp ground turmeric (optional, for anti-inflammatory support)

• 1 tsp dried thyme (or 2 tsp fresh)

• 1 large handful of kale or Swiss chard, roughly chopped

• Juice of ½ a lemon (to brighten)

• Sea salt + freshly ground black pepper to taste

• 1-2 Tbsp extra-virgin olive oil or avocado oil

• Optional: ¼ cup chopped fresh herbs (like parsley or coriander) for garnish

• Optional: pumpkin seeds or roasted pepitas for texture at serving

Method:

1. In a large heavy pot, warm the oil over medium heat. Add the diced onion and sauté until it becomes translucent (~3–4 minutes).

2. Add the garlic, grated ginger and turmeric. Stir for ~1 minute to release their aroma.

3. Add the squash cubes and chicken pieces. Stir to combine with the aromatics.

4. Pour in the lemon­-ginger chicken broth. Bring the mixture to a gentle boil, then reduce to a simmer. Cover with a lid and simmer for about 15 minutes (or until the squash is tender and the chicken is cooked through).

5. Add the chopped kale or Swiss chard and dried thyme. Continue to simmer uncovered for ~5 minutes until the greens are wilted.

6. Use an immersion blender (or transfer ~½ the soup in batches to a blender) to partially blend — you want a creamy texture but still some visible chunks of squash and chicken. Tip: Leave some texture to keep that hearty fall feel and chew.

7. Stir in the lemon juice, and season with sea salt and pepper to taste.

8. Ladle into bowls and finish with chopped fresh herbs + a sprinkle of pumpkin seeds/pepitas for crunch + extra lemon wedge if desired.

Variations & Holistic tweaks:

• Plant-forward version: omit the chicken, add 1 can of chickpeas (rinsed) or roasted diced sweet potato for extra fibre.

• Gut-soothing: Serve with a side of fermented veggies to boost microbiome support.

• Spice it up: For a gentle warming effect (instead of heavy heat), add a pinch of cayenne pepper or ½ tsp ground cumin.

• Meal-prep friendly: Make a double batch, store in glass jars in the fridge for up to 4 days. Reheat and add fresh greens at serving time.