• 5 Ratings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice the squash in half lengthwise. Peel off the rind, and scoop out the seeds and pulp. Reserve the pulp for the soup or another dish.

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  • Add the squash rind, squash seeds, leeks, fennel, and sage sprigs to a stockpot. Add the water, and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 45 to 60 minutes.

  • Strain the broth, and discard the solids. The broth may be refrigerated in a covered container for up to 3 days or frozen for up to 1 month.

Cook's Notes

The broth may be refrigerated in a covered container for up to 3 days.

Cook's Notes

The broth may be frozen for up to 1 month.

Reviews

5 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1