Harvest Vegetable Soup

This soup is an adaptation from one of Danielle Walker’s soups.

• 2 T melted ghee or butter
• 1 C carrots, peeled and cubed
• 2 C butternut squash, peeled and cubed
• 2 C sweet potato, peeled and cubed
• ½ yellow onion, quartered
• 4 cups chicken broth
• ¾ teaspoon dried parsley
• 1 teaspoon sea salt
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ¼ teaspoon dried oregano
• 1 cup water
• 2 cups baby spinach

1. Preheat oven to 425° F.
2. Toss the vegetables in the butter and sprinkle with salt. Roast for 20 minutes, until the vegetables are tender.
3. Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the herbs.
4. Add half the roasted vegetables to the soup, and place the other half in a blender. Make sure to put all of the onions quarters into the blender. Puree the vegetables with the 1 cup of water.
5. 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.
6. Adjust seasonings to your taste.