When the temperatures begin to cool down I find myself yearning for warm cozy drinks. This Vegetable Broth is healthy and satisfying. It is perfect for sipping on instead of tea or coffee. Or you can also use it in soups and sauces. 
Yield 12 cups broth.  
1 bunch celery, discard the bottom, and cut the stalks into thirds
7 carrots, peeled and cut into thirds
1 butternut squash, peeled, seeds removed, and cut into large cubes
2 onions, chopped
1-inch ginger root, peeled and chopped
1-inch turmeric root, peeled and chopped
1 cup cilantro
6 cloves garlic
12 cups of filtered water
Place all the ingredients into a large stock pot. Simmer with a lid on medium-low heat for 4 hours and occasionally stir. 
Strain the broth and save the vegetables for another use. 
Just Salt It, and enjoy!
The inspiration for this recipe is from the book Medical Medium Liver Rescue.