This soup is perfect for when you are feeling under the weather, but still hungry. It is hearty and satisfying, plus it soothes the throat.

What you need:

4-6 carrots, peeled and sliced

4-6 celery stalks, sliced

1 yellow onion, sliced thin

1 tbs butter

2 sweet potatoes, peeled and chopped into chunks

1 small butternut squash, peeled and chopped into chunks

apprx. 6 cloves of garlic, peeled but not cut

1 carton low sodium chicken stalk

olive oil

salt

pepper

marjoram

basil

rosemary

sage

What you do:

Place chopped sweet potatoes, butternut squash, and whole garlic cloves on a baking stone. Drizzle olive oil over them and sprinkle salt and pepper on top. Bake at around 400 degrees until the outside of the chunks are crispy, but the inside feels squishy- about 40 minutes or more. 

While waiting for the baking vegetables, sauté carrots, celery, and onion in the butter in a large frying pan until the onions are caramelized and the vegetables are tender.

When the baked vegetables are done, place them in a large pot and add half the carton of chicken stalk. Using an immersion blender, blend the vegetables completely. Add the celery mixture. 

Pour some of the stalk into the pan that had the carrot mixture and, using a wooden spoon, scrape the bottom of the pan. Add this to the pot along with the rest of the stalk. Add spices according to taste and cook at a low boil for about 10 minutes, stirring occasionally. At this point the soup is done, but I like to cook it on low for a while longer to add flavor. I'll usually start this in the afternoon to eat it mid-evening. It can stay on the stove for hours. You could also start this in the morning and cook it on the crock pot. If you need more liquid, just add a bit of water. Enjoy!