Winter Squash Soup
Yield: 6-8 servings
Adapted from Danielle W
2 cloves garlic, minced
2 c. carrots, peeled and diced
2 c. butternut squash, peeled and cubed
1 small sweet potato, peeled and cubed
1/2 yellow onion, quartered
2 TB olive oil
5 c. chicken or veggie stock
2-3 c. shredded chicken (1-2 chicken breasts)
1/2 tsp dried parsley
1 tsp salt
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried oregano
1/4 tsp pepper
1 c. water
Preheat oven to 425. Toss diced veggies with olive oil and sprinkle with salt and pepper. Spread on a baking sheet and bake for 20 mins, until the vegetables are tender.
Combine the chicken stock, herbs, salt and pepper and bring to a boil in a large pot.
Once veggies are done, add half the veggies to the soup, and place the other half in a blender. Make sure to put all the onions in the blender. Don't use an immersion blender, it won't get it fine enough. Puree the veggies with the 1 cup of water.
Add the veggie puree to the soup, and heat evenly through. Adjust seasonings to taste.
Serve with dipping bread or rolls!
**We have served this meatless, with shredded chicken and bacon as topping options
**You can bake the veggies beforehand, then refrigerate until ready to heat soup. Blend the veggies and add to the soup while heating.
