Step 1

Start by cubing the squash and potatoes. I love cooking with butternut squash.

Step 2

Place all of your cubed veggies in a large bowl and toss with the garlic and a bit of olive oil so that it coats the vegetables. Place the veggies on a baking pan and stick them in the oven at 400 degrees for 20 minutes.

Step 3

While your vegetables are roasting, dice the onion and fry in a bit of vegetable oil or butter until transparent.

Step 4

Place the onions, chicken, and broth into a large stock pot or dutch oven over a medium heat. After the vegetables are finished roasting, add them into the soup. At this point you can add in any spices or herbs that your family enjoys. Feel free to play around with the flavors!

Step 5

Once the soup has reached a simmer and is heated through, add in the spinach and cook for an additional 2-3 minutes. Remove from heat and serve