Ingredients:
- 4 carrots, peeled and cubed
- 3 cups butternut squash, peeled and cubed
- ½ yellow onion, quartered
- 2 TBSP coconut oil
- 4 cups chicken bone broth, homemade is best
- 3 cups leftover shredded chicken or 1 pound uncooked chicken breasts
- ¾ tsp. Dried parsley
- 1 tsp. Sea salt
- ½ tsp. Dried thyme
- ½ tsp. Dried rosemary
- ¼ tsp. Dried oregano
- ¼ tsp. Black pepper
- 1 cup water
- 3-4 cups baby spinach
Directions:
- Preheat oven to 425 degrees. Toss the vegetables in the coconut oil and sprinkle with salt and pepper. Roast for 20-25 minutes until the vegetables are tender.
2. While your vegetables are cooking, bring the chicken broth to a simmer in a large stockpot. Add the chicken, herbs, and salt and pepper. Cover and cook for about 15 minutes. For raw chicken breasts, cook for about 45 minutes, until chicken is cooked through and easily shreds with a fork.
3. Once your vegetables are done cooking, add half to the soup, and place the other half in a blender or food processor. Make sure to put all of the onion quarters in the blender or food processor. Puree the vegetables with the 1 cup of water.
4. Add the vegetable puree and baby spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot.
5. ENJOY!
Original Recipe from Against All Grain