Cozy Root Vegetable Soup

I've made this delightful soup twice in the last week!

• 1 sweet potato
• 1 small butternut squash
• 3 carrots
• 2 parsnips
• 1 yellow onion
• 3 cloves of garlic
• thyme, rosemary, salt, pepper, oregano
• olive oil 
• 2 boxes chicken broth
• 2 lbs boneless chicken (breast or thighs)
• 4-5 kale leaves

Step 1: 

Peel, chop and roast veggies at 425 for 30 minutes or until you can get a fork through it the tough veggies. 

Step 2: 

Boil chicken in filtered water until cooked through then shred. 

Step 3: 

Pour broth (except for 1 cup) into large soup pot with handfuls of the dried spices (I'm bad with measurements- I just do what tastes good).  Add in the chicken shreds and start to warm. 

Step 4: 

Take your roasted veggies (excluding onions and garlic) and put half of them into the soup. The other half, place in high power blender with the 1 cup of broth and blend thoroughly. 

Step 5:

Add in pureed veggies to the rest of the soup along with your chopped up kale leaves. Heat everything together for 10 minutes and then serve! 

This was wonderful when served with Kim's Southern Style Biscuits!