1 and 1/2 cups of carrots, chopped (about 8 carrots)
1 butternut squash, chopped
1 and 1/2 cups of celery, chopped (about 8 celery sticks)
3 garlic cloves, minced
1 bay leaf
4 cups of chicken stock or broth
1/4 teaspoon of sage
1/4 teaspoon of french thyme
Salt and pepper to taste (approximately 1 tablespoon of salt and 1 teaspoon of pepper)
2 tablespoons of extra virgin olive oil
Preheat oven to 350 degrees. Add the 2 chicken breasts to a non stick cookie sheet, drizzle with olive oil and season with salt and pepper. Bake for 25 minutes. Remove from the oven and chop.
While the chicken is cooking add the onion, celery, carrots, butternut squash, garlic and 2 tablespoons of olive oil to a large stock pot and cook over medium high heat.
Cook vegetables for about 10 minutes making sure to stir them around so they don’t burn.
Add the herbs, salt and pepper, and chicken broth then bring to a boil. Reduce to low eat, cover with the lid and cook for 45 minutes until the butternut squash is cooked. Check seasoning half way through and add more salt or pepper. Remove the bay leaf and use a ladle to serve in bowls and add some of the chopped chicken to each bowl. Adding the chicken to the soup while it is still cooking will make the chicken tough, it is better to add at the very end.