Sometimes I make this soup and have it most of the week………It makes me feel so good!  Feel free to add shredded chicken or shrimp for a protein boost!

2  C     bone broth or chicken broth or stock
4          cloves garlic
1/2       onion, finely chopped
2 T      flour
1 can   diced tomatoes
1          acorn squash, roasted and cut into cubes
1/8 C   white wine
1 C       corn, fresh or frozen
2 C       swiss chard, chiffonade
3 C       chickpeas, cooked or canned
1 t         sea salt
1/2 t      freshly ground pepper
1/4 t      cayenne 
4 T        ghee or red palm fruit oil

Melt the ghee or red palm fruit oil in a heavy bottomed pot or dutch oven and stir in the flour.  Add the chopped onions and after 3-5 minutes, add the minced garlic and spices.  Stir frequently until garlic is fragrant.  Deglaze the pot with the white wine, then add chicken bone broth or stock, tomatoes, corn, chickpeas and acorn squash.  Allow to simmer for 1-2 hours, then five minutes before serving stir in the swiss chard.  If you choose to add meat or seafood, do so right at the end if it is cooked prior or in the last half hour if raw.  Enjoy!