• prep: 15 min
• cook: 8 hr
• total: 8 hr 15 min

servings:

• 6 Cups Reduced-sodium chicken broth
• 1 1/2 Cups Celery, sliced
• 1 1/2 Cups Carrots, sliced
• 1/2 Cup Onion, diced
• 2 tsp Fresh garlic, minced
• 3 Tbsp Paleo fish sauce
• 2 Inches fresh ginger, peeled
• 2 Stalks lemon grass, each cut into three **read notes
• 6 Star anise pods (do NOT omit - these are key)
• Black peppercorns
• 1 Lb Chicken thighs, trimmed of excess fat *
• 1 Tbsp Chinese 5 spice
• 2 Small Butternut squash, peeled, seeded, and spiralized with blade B(about 4 lbs of squash not prepped or just over 1 1/2 lbs prepped) ***
• Juice of half a large lime
• 1 tsp Sriracha, or to taste
• Finely sliced mint, for garnish
• Finely sliced Thai basil, for garnish
• Cilantro,for garnish

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