- 1 cup sliced carrots, about two medium carrots
- 3-4 cups cubed sweet potatoes
- 1 medium butternut squash, quartered and seeded
- 1 large onion, diced
- 6-8 cloves of garlic, peeled
- 3 quarts chicken bone broth
- 2 cups, chopped cooked chicken
- 8oz. fresh baby spinach leaves
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- salt and pepper to taste
Place squash cut side down on one side of a large parchment paper lined baking tray. Place the sweet potatoes, carrots, garlic and onions on the other side, drizzle with oil, and season with salt, pepper, rosemary and thyme. Toss to evenly coat vegetables. Roast at 400 for about 45 minutes until vegetables are soft and butternut squash is fork tender. Remove garlic after about 25 minutes when soft and smells sweet. Meanwhile, in a large stock pot, heat broth on stove and bring to a simmer. Scoop the butternut squash flesh from the peel and add it to the broth along with the roasted garlic cloves, and half of the roasted vegetables. Puree until smooth using an immersion blender or in a standard blender. Add the chicken and the other half of the roasted vegetables. Simmer for a few minutes before adding the spinach and stirring until wilted. season with salt and pepper to taste. Remove from heat and serve. Enjoy!