Chicken Soup with Roasted Vegetables

2 garlic cloves, minced
2 carrots, peeled and cubed
2.5 Cup Butternut squash, peeled and cubed
1 yellow onion, quartered
2 T extra virgin olive oil
4 C chicken stock
1 pound uncooked chicken
3/4 t dried parsley
1 t sea salt
1/2 t dried thyme
1/2 t dried rosemary
1/4 t dried oregano
1/4 t cracked pepper
2 celery stalks, sliced
1 C mushrooms sliced
1 C water
2 C baby spinach

Preheat oven to 425
Add frozen chicken, herbs, celery, peppers, salt and pepper to water and cook until tender about 45 minutes. (Cook while you are getting the veggies ready)
Toss the vegetables in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes or until tender.
Add half the roasted vegetables to the soup, place the other half in a blender. Make sure to put all of the onion quarters in the blender.Puree the vegetables with 1 C water. Add the vegetable puree, baby spinach and mushrooms. Simmer 5-10 minutes, until the spinach is wilted and the soup is hot


Serving Size: makes 8 2-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user JWINKLER41.