Roasted Butternut Squash, Red Potato, and Kale Soup

INGREDIENTS

1 cup

carrots (2 large)

2 cups

red potatoes (3 potatoes)

4 cups

butternut squash (1 small squash)

2 tbsp

olive oil

9 cups

water (separated)

extra large chicken bouillon cubes (or 6 small ones)

1 1/4 lb

large boneless skinless chicken breast

1/2 cup

yellow onion (chopped)

1 tsp

minced garlic

2 cups

kale

1/4 tsp

each dried marjoram, sage, rosemary, thyme

Salt and pepper (to taste)

Freshly grated Parmesan cheese (optional)