Super Mom Nutrition

Butternut squash cream soup with chicken liverMagyar verzió

Butternut squash cream soup with chicken liver
6 servings
Prep: 10 mins
Cooking: 20 mins
Total: 30 mins

 

  • 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.

 

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