Roasted Winter Vegetable, Chicken, and Chile Soup

Name: Roasted Winter Vegetable, Chicken, and Chile Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large garlic cloves, minced; 3 medium carrots, peeled and cut into 1/2-inch dice; 12 kabocha squash, seeded, peeled and cut into 1/2-inch dice or 12 substitute 1 to 2 cups of peeled and cubed butternut squash or 12 pumpkin; 1 medium sweet potato, peeled and cut into 1/2-inch dice; 12 large white onion, quartered; 2 tablespoons extra virgin olive oil; 5 cups flavorful chicken stock, divided; 1 large chicken breast half (or 2-3 cups leftover shredded chicken); ½ teaspoon dried thyme; ½ teaspoon dried rosemary; ½ teaspoon dried oregano, preferably Mexican; 12-1 teaspoon dried chipotle powder, blend (or a small amount of finely minced canned chipotle in adobo, or 1/2 to 3/4 c. diced roasted green ch); salt and freshly cracked black pepper; 4 12 ounces Baby Spinach (half a 9-ounce bag); lime wedge, and sour cream for serving (optional)

Servings: persons

4 large garlic cloves, minced
3 medium carrots, peeled and cut into 1/2-inch dice
12 kabocha squash, seeded, peeled and cut into 1/2-inch dice or 12 substitute 1 to 2 cups of peeled and cubed butternut squash or 12 pumpkin
1 medium sweet potato, peeled and cut into 1/2-inch dice
12 large white onion, quartered
2 tablespoons extra virgin olive oil
5 cups flavorful chicken stock, divided
1 large chicken breast half (or 2-3 cups leftover shredded chicken)
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon dried oregano, preferably Mexican
12-1 teaspoon dried chipotle powder, blend (or a small amount of finely minced canned chipotle in adobo, or 1/2 to 3/4 c. diced roasted green ch)
salt and freshly cracked black pepper
4 12 ounces Baby Spinach (half a 9-ounce bag)
lime wedge, and sour cream for serving (optional)

1
Preheat oven to 425 degrees F.
2
Toss the vegetables in the olive oil and sprinkle with salt and pepper.
3
Roast for 30 to 40 minutes, or until the vegetables are tender and have started to caramelize, stirring every 15 minutes.
4
Vegetables may be roasted up to a day in advance of assembling the soup.
5
Bring 4 cups of the chicken stock to a simmer in a large stockpot.
6
Add the (raw) chicken, herbs, chile, and salt and pepper to taste.
7
Cover and poach very GENTLY while the vegetables are roasting, about 30 minutes, or until chicken is cooked through and tender enough to shred with a fork.
8
Shred chicken intro bite-sized pieces and set aside, covered with a bit of the stock to keep it moist.
9
Add half the vegetables to the soup, and place the other half in a blender, making sure to put all of the onions pieces into the blender jar.
10
Puree the vegetables with the reserved 1 cup of stock.
11
Add the vegetable puree, cooked chicken, and baby spinach to the soup.
12
Simmer for 5-10 minutes, until the spinach is wilted and the soup is heated through.
13
Taste and adjust the seasonings, if needed.
14
Serve in large bowls with a dollop of sour cream and lime wedges, if you like.

3090

kcal

Calories

264

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 large garlic cloves, minced, 3 medium carrots, peeled and cut into 1/2-inch dice, 12 kabocha squash, seeded, peeled and cut into 1/2-inch dice or 12 substitute 1 to 2 cups of peeled and cubed butternut squash or 12 pumpkin, 1 medium sweet potato, peeled and cut into 1/2-inch dice, and more.

Yes, Roasted Winter Vegetable, Chicken, and Chile Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!