Preheat oven to 400 degrees.

In large stock pot, heat to medium heat, add 1 T coconut oil and 1-2 small pinches of Gluten Free Asafoetida. Sauté 2-3 minutes, until you smell garlic and onion aroma. Add chicken and 1 T sea salt to stockpot along with the bone broth. Slowly bring to a boil, reduce to simmer, partially covered, for 30 minutes.

To cook the squash, rinse the squash under running water and pat dry. Using a very sharp knife, brute force AND an eye on safety, cut off the top and bottom. Once you have done this, it is very easy to cut the squash lengthwise. Slice the squash into thin wedges.

Toss the squash with 2 tablespoons of coconut oil, ½ tablespoon of sea salt and ¼ teaspoon pepper. Lay flat on a parchment lined cooking sheet, bake for 30 minutes, flipping them over half way through.

Bring them out of the oven and allow to stand for 10 minutes (to cool so you can handle them). Slice off the rind and chop into 1” cubes.

Now back to the soup pot: remove chicken breast only, and set aside. Add carrots, celeriac root, lemon grass, parsley, pepper, thyme and vinegar. Simmer, partially covered, for 40 minutes.

Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces. Remove sprigs of thyme and discard.

Stir in desired amount of chicken to the soup; reserve the rest for another use. Add the squash. Season with salt. Garnish with green onions, chopped fine (green parts only)