Good recipe for a crowd if doubled or tripled. Vegan/vegetarian version: replace chicken with chickpeas and replace chicken broth with vegetable broth.
In a large soup pot over medium heat, add coconut oil and salt. Saute leeks and ginger until they start to color. Add diced squash and stir fry for a couple minutes. Add the broth and chopped greens' stems. Bring to a boil, reduce heat and simmer for 15 minutes. Add the chopped greens and shredded chicken and simmer for an additional five minutes. Add salt, pepper and a splash of cider vinegar to taste. (Recipe♦655)