It’s always exciting, here in Southern California, when the weather starts to cool off. Seemingly overnight, the days transition from peaking in the low 90’s, to brisk mornings in the 50’s. I switch from bugging the kids to put on sun screen in the morning to reminding them to put on a sweater as I happily pull on one of my many pairs of boots
2 tablespoons coconut oil (or use bacon fat for more flavor)
3 cloves Garlic, minced
2 pounds bone-in, skinless chicken thighs
1 Butternut Squash, seeded peeled and cubed (3-4 cups)
1 bunch red kale, chopped
1 (16 oz) can roasted green salsa
4 cups chicken broth
5 large carrots, made into flat noodles with a vegetable peeler
1 tablespoon lime juice
½ teaspoon sea salt
½ cup fresh cilantro, chopped
In a large soup pot, place the coconut oil (or bacon fat) over medium high heat. Add the garlic and chicken thighs and cook, stirring often, for 5 minutes. Add the butternut squash cubes and chopped kale. Continue to cook for 5 minutes.
Add the salsa and chicken broth and bring to a low boil.
Wash the carrots, then use a vegetable peeler to create long, flat “noodles”. Add to the pot. Reduce to a simmer and cover for 40 minutes.
Remove the chicken from the pot and pull the chicken meat from the bones. Use an immersion blender to puree ⅓ of the vegetables. Return the meat to the pot and discard the bones. Add most of the cilantro, saving just enough to garnish each bowl. Serve warm and enjoy!