- 3 cups turkey broth (I had some in the freezer), veggie broth is good too
- 2 lb butternut squash, peeled, chopped into big chunks
- 1 big head of onion, peeled and chopped
- Water to cover the squash halfway through
- 2 cloves garlic, minced
- Salt to taste
- 1/2 lb chicken liver
Instructions
- Peel and chop the onion, put it into a pot on low heat.
- Put the frozen broth cubes or liquid broth into the pot.
- Peel and chop the squash into big chunks.
- Add water, that covers the squash halfway through. If you want a thinner soup, you can add more water.
- Add salt.
- Cover the pot with a lid and cook/steam the squash, as long as it becomes soft.
- Blend the soup and add the minced garlic.
- While the soup is getting done, cook the chicken liver in water. It's good, when you pierce it with a knife and no more blood is coming.
- Chop the liver into small pieces after cooking.
- Serve the soup with the liver.
- I added some alfalfa sprout too.
