Leftover Roast Chicken (or Turkey) Soup with Roasted Vegetables

INGREDIENTS:

2 garlic cloves, minced
2 carrots, peeled and cubed
1 cup butternut squash, peeled and cubed
½ yellow onion, quartered
2 tablespoons extra virgin olive oil
4 cups chicken or turkey stock, store-bought or homemade
2-3 cups leftover shredded chicken or turkey
¾ teaspoon dried parsley
1 teaspoon sea salt
½ teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon dried oregano
¼ teaspoon cracked pepper
1 cup water
2 cups baby spinach

INSTRUCTIONS:
• Preheat oven to 425 degrees F.
• Toss the vegetables in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes, until they are tender.
• Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, and salt and pepper. Cover and cook while the vegetables are roasting, about 15 minutes.
• Add half the vegetables to the soup, and place the other half in a blender. Make sure to put all of the onion quarters into the blender. Puree the vegetables with the 1 cup of water.
• Add the vegetable puree and baby spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot.
• Adjust seasonings to your taste.

Makes 6 servings; count each serving as 1 restricted vegetable and 1 protein.
Recipe courtesy of Danielle Walker - AgainstAllGrain.com