Roasted Chicken, Sweet Potato, and Butternut Squash Soup 🍲

Warm your home with this creamy soup, perfect for family gatherings or cozy nights in!❤️🍂

🍽️ Ingredients 🍽️  
- 1 lb cooked roasted chicken, shredded  
- 4 oz cream cheese, softened  
- 2 medium sweet potatoes, peeled and diced  
- 4 cups chicken broth  
- 1 small butternut squash, peeled, seeded, and diced  
- 2 tablespoons maple syrup (optional, for sweetness)  
- 1 small onion, chopped  
- 3 cloves garlic, minced  
- 2 tablespoons olive oil  
- 1 cup heavy cream  
- 1 teaspoon dried thyme  
- 1 teaspoon ground cumin  
- 1 teaspoon smoked paprika  
- Salt and pepper to taste  
- 4 slices of crusty bread like baguette or sourdough  
- 2 tablespoons butter, melted  
- 1 teaspoon garlic powder  
- 1 teaspoon dried rosemary  

🧑‍🍳 Directions 🧑‍🍳  
1. Preheat your oven to 400°F (200°C). In a bowl, toss the diced sweet potatoes and butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, until tender and slightly caramelized. Set aside.  
2. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds, until fragrant.  
3. Add the roasted sweet potatoes, butternut squash, and chicken broth to the pot. Bring to a simmer and cook for 10-15 minutes until the vegetables are completely tender and the flavors meld.  
4. Blend the soup until smooth and creamy using an immersion blender or in batches with a countertop blender. Return the blended soup to the pot.  
5. Stir in the cream cheese, heavy cream, dried thyme, cumin, smoked paprika, and maple syrup, if desired. Cook over low heat for 5-7 minutes, stirring occasionally, until velvety and well-combined. Taste and adjust seasoning with salt and pepper.  
6. While the soup simmers, preheat the oven to 375°F (190°C). Brush bread slices with melted butter, sprinkle with garlic powder and dried rosemary. Cut into bite-sized cubes and spread on a baking sheet. Toast in the oven for 8-10 minutes until golden and crispy.  
7. Serve the soup in bowls topped with shredded roasted chicken. Add a dollop of cream cheese for extra creaminess, and garnish with toasted bread bites. Optionally, drizzle with olive oil or sprinkle fresh herbs on top.  

🍎 Nutritional Information 🍎  
Approximate per serving:  
- Calories: 450  
- Carbohydrates: 40g  
- Protein: 29g  
- Fat: 22g  

💡 Tips and Tricks 💡  
- For a lighter version, substitute half-and-half for heavy cream.  
- For richer flavor, roast the chicken with the vegetables and shred it afterward.  
- Leftover soup can be stored in the fridge for up to 3 days or frozen for up to 2 months.  

⏳ Preparation time 🍰  
Preparation time: 15 minutes | Cooking time: 40 minutes | Serving: 4  

Enjoy this hearty, creamy, and comforting roasted chicken, sweet potato, and butternut squash soup paired with crunchy toasted bread bites for the perfect contrast of textures!