This tasty soup is a great way to get some veggies in and cozy up from the chilly outdoors. I’m a fan of soup in the summer, too, as long as I’m not sweating while eating it.
This soup is adapted from Danielle Walker’s Against All Grain’s recipe. Someone made this soup for me a long time ago and I’ve been hooked ever since. I recommend Danielle Walker’s cookbooks, she is a genius!
- 2 garlic cloves, minced
- 3 large carrots, peeled and cubed
- 2-3 cups of butternut squash, peeled and cubed
- 1 medium sweet potato, peeled and cubed
- ½ yellow onion, quartered
- 2 tbsp olive oil
- 4 cups chicken stock
- 1-2 pounds shredded chicken
- ¾ tsp dried parsley
- 1 tsp sea salt
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp pepper
- 1 cup water
- 3 cups baby spinach
- Preheat oven to 425 degrees.
- Toss the veggies in olive oil and sprinkle with salt and pepper. Roast on a baking sheet covered in aluminum foil for about 20 minutes, until the veggies are fork tender.
- Bring the chicken stock to a simmer in a large pot. Add the chicken, herbs, salt and pepper. Cover and cook for about 15 minutes.
- When veggies are done, add half the veggies to the soup.
- Put the other half of the veggies in a food processor or blender, including all of the onion quarters. Puree the veggies with one cup of water.
- Add the vegetable puree to the soup.
- Add the spinach to the soup and simmer until it is wilted.