CHICKEN & ROASTED VEGETABLE SOUP

~ Against All Grain

2 garlic cloves, minced
2 carrots, peeled and cubed
1 c. butternut squash, peeled and cubed
2 1/2 c. sweet potato, peeled and cubed
1/2 yellow onion, quartered
2 T. olive oil
4 c. chicken stock
2-3 c. leftover shredded chicken or 1 lb. uncooked breasts
1 t. sea salt
3/4 t. dried parsley
1/2 t. dried thyme
1/2 t. dried rosemary
1/4 t. dried oregano
1/4 t. pepper
1 c. water
2 c. baby spinach

Preheat oven to 425 degrees.

Mix the garlic, carrots, butternut squash, sweet potato, and onion with olive oil. Roast for 20 minutes or until veggies are tender.

While the veggies are roasting, bring the stock to a simmer in a large pot. Add the chicken, salt, herbs, and pepper. Cover and cook while the veggies roast, about 15 minutes. If using raw breasts, then cook for about 45 minutes or until chicken is cooked through and can be shredded with a fork.

Place all the onion pieces, half of the other roasted veggies, and the water in a blender and puree. Pour puree and other roasted veggies into the soup, along with the spinach, and simmer for 5-10 minutes or until the spinach has wilted and the soup is heated through.

Makes about nine cups.

Notes: I've used butternut squash and random winter squash, both raw and leftover chicken, fresh rosemary instead of dried, and both fresh and frozen spinach. I puree all of the roasted veggies, as my family likes pureed squash better than chunky.