Roasted Chicken, Sweet Potato, and Butternut Squash Soup with Cream Cheese and Toasted Bread Bites 🍲🥖  
Warm your heart and kitchen with this comforting soup perfect for family gatherings or cozy nights in! 💖

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

🧑‍🍳 Directions 🧑‍🍳  
1. Roast the Vegetables: 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 one layer and roast for 25-30 minutes until tender and slightly caramelized. Set aside.  
   
2. Cook the Aromatics: In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook for about 4-5 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds or until fragrant.  
   
3. Make the Soup Base: Add the roasted sweet potatoes, butternut squash, and chicken broth to the pot with the onions and garlic. Bring to a simmer and let it cook for 10-15 minutes until all vegetables are tender and flavors meld together.  
   
4. Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy. If you don't have one, carefully transfer the soup in batches to a regular blender. Return the blended soup back to the pot.  
   
5. Add Cream and Seasoning: Stir in cream cheese, heavy cream, dried thyme, cumin, smoked paprika, and maple syrup (if using). Cook over low heat for 5-7 minutes, stirring occasionally until everything is well combined. Taste and adjust salt and pepper.  
   
6. Prepare the Toasted Bread Bites: While the soup simmers, preheat your oven to 375°F (190°C). Brush the bread slices with melted butter and sprinkle with garlic powder and dried rosemary. Cut the bread into bite-sized cubes and arrange them on a baking sheet. Toast in the oven for 8-10 minutes or until golden and crispy.  

7. Serve: Ladle the soup into bowls, topping with the shredded roasted chicken. If desired, add a dollop of cream cheese for extra creaminess and garnish with toasted bread bites. Optionally, finish with fresh herbs or a drizzle of olive oil.  

🍎 Nutritional Information 🍎  
Approximate per serving (1 cup of soup with toppings):  
- Calories: 430  
- Carbohydrates: 36g  
- Protein: 22g  
- Fat: 25g  

💡 Tips and Tricks 💡  
- For a lighter version, swap out heavy cream for half-and-half.  
- Roast the chicken alongside the vegetables for a deeper flavor.  
- Leftover soup can be refrigerated for up to 3 days or frozen for 2 months.  

⏳ Preparation time: 15 minutes | Cooking time: 45 minutes | Serving: 4-6.  Enjoy this hearty, creamy, and comforting meal, perfect for cool days and cozy nights!