A variation on Tom Kha Gai soup, this version gets its heft from winter squash instead of chicken. Lemongrass, ginger, coconut milk, and cilantro give it its Thai accent.
Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).
Using leftover roasted whole chicken or chicken parts is one of the best ways to make stock. The addition of fresh chicken wings increases the flavor and natural mineral content. For bone broth, follow the directions below.