• 2 carrots, peeled and cubed
  • 1 medium sweet potato, peeled and cubed
  • 1 cup butternut squash, peeled and cubed
  • 1/2 yellow onion, quartered
  • 2 cloves garlic, roughly chopped
  • 2 tablespoons olive oil
  • 2-3 cups shredded chicken, rotisserie chicken works well
  • 4 cups chicken broth
  • 1 teaspoon sea salt, divided
  • 1/2 teaspoon each dried herb: rosemary, parsley, thyme, oregano
  • 1 cup water
  • 2 cups baby spinach
  • 1/2 teaspoon freshly cracked pepper


  • Preheat oven to 425 degrees. Line a baking sheet with foil.
  • Toss the veggies (carrots, sweet potato, and squash) in olive oil and sprinkle with salt and pepper (about 1/4-1/2 teaspoon salt and a few grinds of pepper). Roast on the prepared baking sheet for 15 minutes. Add in the quartered onion and garlic and continue to roast for 10-15 minutes.
  • Meanwhile, shred the chicken.  (or you can cook raw chicken breasts in the chicken broth if you are not using rotisserie chicken).
  • In a large stockpot, bring broth to a simmer. Add the shredded chicken, herbs and remaining salt and pepper.
  • Once veggies are done roasting, add half to the soup and place the other half in a blender with the 1 cup of water.  Make sure to place all onion and garlic in the bender.  Puree half of the veggies. Add this puree to the soup and simmer for 5-10 minutes.  Add spinach for the last 2 minutes. Adjust seasonings to your taste.