Roasted Butternut Squash & Kale Soup

2 Chicken Breasts (you could also use a pot roast but this will vary nutritional value)
1 box of low-sodium Chicken Broth
4 Carrots, chopped
3 small Red Potatoes, quartered
1 Butternut Squash, peeled, seeded and cubed
1 small Onion, chopped
3 cups Kale, chopped
2 cloves garlic, minced

Put two chicken breasts (may be frozen) in crock pot. Pour chicken broth on top till almost covering and add in chopped carrots and garlic. Sprinkle pepper or any other herbs/spices you wish. Cook on low for 6-8 hours.

An hour before you serve dinner, preheat oven to 375 and put chopped butternut squash and quartered potatoes on a greased baking sheet. Bake for 30 mins. Then add onions and bake for an additional 30 mins.

While these are baking, transfer crockpot mixture to a large soup pot. Heat over low heat and start shredding the chicken into large chunks. (I usually just run a fork and knife through it - it's very easy since the crockpot makes it quite tender.)

Add roasted vegetables to the pot as well as the rest of the chicken broth and stir. The butternut squash will start to fall apart and become a part of the soup. Bring heat to medium high and add in coarsely chopped kale. Mix well, bring to a boil then reduce heat and cover for 3 minutes till kale is slightly wilted.

Serve and enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user ARTISTICAMANDA.