1-2 TBS ghee
1 medium onion, chopped
2 stalks of celery, chopped
2 large carrots, sliced
1/2 of the stock from Overnight Stock in the Crockpot (recipe here), or 4 cups compliant chicken stock
1/4 of a large butternut squash, cubed
1 lb red potatoes, cubed
2 cups cooked chicken, shredded into bite sized pieces (get the recipe for Whole Chicken in a Crockpot here)
1/4 cup minced fresh parsley
1 lemon, juiced
Salt + Pepper
1. Heat ghee over medium heat until melted in a large stock pot. Add onions, celery and carrots and cook until softened, about 5 minutes.
2. Add butternut squash, chicken stock, potatoes, chicken, parsley, lemon juice and salt and pepper. Bring to a boil, then turn the heat down to low.
3. Cover and simmer for an hour. Serve.