Roasted Chicken, Sweet Potato, and Butternut Squash Soup with Cream Cheese and Toasted Bread Bites

Roasted Chicken, Sweet Potato, and Butternut Squash Soup with Cream Cheese and Toasted Bread Bites

Ingredients:
For the Soup:
2 medium sweet potatoes, peeled and diced
1 small butternut squash, peeled and diced (or 3 cups cubed butternut squash)
2 tablespoons olive oil
Salt and pepper, to taste
1 tablespoon fresh thyme (or 1 tsp dried thyme)
4 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
2 cups cooked chicken (shredded or diced; use roasted chicken for extra flavor)
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin (optional, for warmth and depth)
1/2 cup heavy cream or coconut milk (for creaminess)
2 tablespoons fresh parsley, chopped (for garnish)
1 tablespoon maple syrup (optional, to enhance sweetness)
For the Cream Cheese and Toasted Bread Bites:
4 slices of bread (preferably a sturdy bread like sourdough, baguette, or French bread)
4 oz cream cheese, softened
1 teaspoon garlic powder
1 teaspoon dried herbs (such as Italian seasoning or thyme)
Salt and pepper to taste
1 tablespoon olive oil (for brushing)
Instructions:
1. Roast the Vegetables:
Preheat your oven to 400°F (200°C).
Spread the diced sweet potatoes and butternut squash on a baking sheet. Drizzle with olive oil and season with salt, pepper, and thyme.
Toss the vegetables to coat them evenly in the oil and seasoning.
Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized. Stir once or twice during roasting for even cooking.
2. Make the Soup Base:
While the vegetables are roasting, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and cook for 5-7 minutes, until soft and translucent.
Add the minced garlic and cook for another 1 minute, until fragrant.
Stir in the ground cumin (if using) and cook for an additional 30 seconds.
3. Add Roasted Vegetables and Broth:
Once the sweet potatoes and butternut squash are roasted, add them to the pot with the onions and garlic.
Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 10-15 minutes, allowing the flavors to combine.
4. Puree the Soup:
Using an immersion blender, puree the soup directly in the pot until it reaches a smooth consistency. Alternatively, you can transfer the soup to a blender in batches and puree it.
Once the soup is smooth, return it to the pot if necessary. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
5. Add Cream and Chicken:
Stir in the shredded chicken and heavy cream (or coconut milk) and let the soup simmer for another 5-7 minutes, just to warm everything through.
Taste and adjust seasoning with salt, pepper, and maple syrup (if desired) to balance the sweetness of the vegetables.
6. Prepare the Cream Cheese and Toasted Bread Bites:
While the soup is simmering, preheat your oven to 375°F (190°C) for the toasted bread bites.
Slice the bread into small cubes or strips.
Place the bread pieces on a baking sheet and brush with olive oil. Toast in the oven for 8-10 minutes, or until golden and crispy.
While the bread is toasting, mix the softened cream cheese with garlic powder, dried herbs, salt, and pepper in a small bowl.
Once the bread bites are toasted, remove them from the oven. Spread the cream cheese mixture onto each toast bite. Optionally, you can toast them for an extra minute to warm the cream cheese slightly.
7. Serve:
Ladle the soup into bowls and garnish with fresh parsley.
Serve the soup with the Cream Cheese and Toasted Bread Bites on the side for dipping. Enjoy!