Roasted Butternut Squash, Red Potato, and Kale Soup #Roasted #Butternut #Squash, #Red #Potato, #and #Kale #Soup

Roasted Butternut Squash, Red Potato, and Kale Soup

 #Roasted #Butternut #Squash, #Red #Potato, #and #Kale #Soup

Ingredients

• 1 cup carrots 2 large
• 2 cups red potatoes 3 potatoes
• 4 cups butternut squash 1 small squash
• 2 tablespoons olive oil
• 9 cups water separated
• 3 extra large chicken bouillon cubes or 6 small ones
• 1.25 pounds large boneless skinless chicken breast
• 1/2 cup yellow onion chopped
• 1 teaspoon minced garlic
• 2 cups kale
• 1/4 teaspoon each dried marjoram, sage, rosemary, thyme
• Salt and pepper to taste
• Freshly grated Parmesan cheese optional

Instructions

1. Preheat the oven to 375 degrees F. Lightly grease a baking pan.
2. Peel the carrots and butternut squash. Remove the seeds and stem from the butternut squash.
3. Coin the carrots and cube the butternut squash.
4. Leave the skin on the red potato and cube into small pieces.
5. Combine the sliced carrots, cubed butternut squash, and cubed red potato in a large bowl. Toss with the olive oil, salt, and pepper.
6. Lay out the vegetables evenly on the baking sheet. Bake for 15 minutes, then flip and stir them around, bake for another 15 minutes, flip and stir them around and bake for 10-15 more minutes or until roasted to personal preference.
7. Meanwhile, combine 6 cups of water with the bouillon cubes. Bring the water to a boil and whisk in the cubes to dissolve.
8. Slice the large chicken breast into 3 even pieces (or use a few smaller ones). (The reason to cut them down is to help them cook quicker.)
9. Place the chicken pieces in the boiling water with the chopped onion, and minced garlic and cover with a lid. Let the chicken boil until cooked through, about 10-15 minutes.
10. Turn the heat to low, remove the chicken breasts and allow to slightly cool. Shred the chicken and return it to the pot with the remaining 3 cups of water.
11. While the chicken is cooking, massage the kale under cold water and rinse well. Remove the stem and finely chop the kale.
12. Stir the kale and roasted vegetables into the broth. Add the dried herbs - marjoram, sage, rosemary, and thyme. Season additionally with salt and pepper and additional poultry seasonings if desired.
13. Optionally top each bowl with freshly grated Parmesan cheese.

Original Recipe Article from chelseasmessyapron.com

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