Ingredients

1 small butternut squash
1 onion
5 carrots
4 stalks celery
3/4 teaspoon sea salt, or to taste
parchment paper
1 head garlic
1 pound cooked chicken
4 cups chicken broth
1 bunch kale
1 cup fresh herbs, of choice

How To Prepare

1.Preheat oven to 350F.

2.Peel and deseed squash. Peel onion and carrots.

3.Chop onion, carrots, celery, and squash into bite-sized chunks, season with sea salt, and place on a lipped baking sheet lined with silpat or parchment.

4.Roast with the whole head of garlic at 350F for about 1 hour, or until the vegetables start to soften. Set aside.

5.Shred the chicken and add with chicken broth into a stock pot. Peel and mash the roasted garlic and mix with some of the chicken broth to make a thin paste.

6.Add the garlic paste and roasted veggies into the soup; cook on low for 30 minutes to 1 hour.

7.Mince the kale and herbs finely and add to the soup; allow them to brighten for a minute or two.

8.Season with additional sea salt and freshly ground pepper, ladle into bowls, and serve.