Description

Imagine a bowl filled with the comforting warmth of roasted chicken, the subtle sweetness of sweet potatoes, and the creamy richness of butternut squash soup, perfectly adorned with crunchy toasted bread bites. This dish is not just a meal; it’s an experience that evokes feelings of coziness, especially on chilly evenings when all you want is a comforting hug in a bowl.

This delightful soup stands out not only for its vibrant flavors but also for its playful textures. The sweetness of the root vegetables combined with the savory notes of the chicken creates a symphony of taste that is both eclectic and satisfying. The cream cheese gives the soup a luxurious creaminess, while the toasted bread bites add a crunchy element that contrasts beautifully with the silky soup.

Perfect for family gatherings or a simple weeknight dinner, this recipe is also incredibly easy to prepare. It allows for flexibility and creativity, making it ideal for home cooks of all skill levels. Whether you want a quick meal or a dish to impress guests, this soup will not disappoint.

Get ready to enjoy a delicious journey as we guide you through each step of making this hearty Roasted Chicken, Sweet Potato, and Butternut Squash Soup—a dish destined to become a cherished favorite!

Ingredients

• For the Soup:
• 2 medium sweet potatoes, peeled and diced
• 1 small butternut squash, peeled, seeded, and diced
• 2 tablespoons olive oil
• 1 lb cooked roasted chicken, shredded
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 4 oz cream cheese, softened
• 1 cup heavy cream
• 2 tablespoons maple syrup (optional, for a touch of sweetness)
• For the Toasted Bread Bites:
• 4 slices of crusty bread (like baguette or sourdough)
• 2 tablespoons butter, melted
• ½ teaspoon garlic powder
• ¼ teaspoon dried rosemary
• Possible Variations:
• - For a vegan-friendly version, replace the chicken with chickpeas and use vegetable broth in place of chicken broth. Consider using silken tofu instead of cream cheese for creaminess.
• - If you're looking to spice things up, add a pinch of cayenne pepper or some freshly chopped jalapeños for a nice kick.
• - You can swap the heavy cream for coconut milk for a dairy-free version while still maintaining that luscious texture.

Preparation Method

Start by preparing your vegetables for roasting. Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the diced sweet potatoes and butternut squash. Drizzle with 1 tablespoon of olive oil and season generously with salt and pepper. Toss the vegetables gently until they're well coated in oil and seasonings. Spread them evenly on a baking sheet lined with parchment paper or aluminum foil, ensuring they’re in a single layer—this helps them roast evenly.

Place the baking sheet in the oven and roast the vegetables for about 25 to 30 minutes. You’ll know they are ready when they are tender and start to show a beautiful golden color. While the veggies are in the oven, turn your focus to the aromatics that will create a lovely base for the soup.

In a large pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Once the oil is shimmering, toss in the chopped onion. Sauté the onion for around 4 to 5 minutes, stirring occasionally, until it becomes soft and translucent. The aroma will be delightful, hinting at the flavor that’s yet to come. Next, add the minced garlic to the pot. Sauté for an additional 30 seconds or until fragrant, being careful not to let the garlic burn.

Once the vegetables are done roasting, it's time to build the soup's flavor. Carefully add the roasted sweet potatoes and butternut squash to the pot along with the chicken broth. Use a wooden spoon to stir things gently, allowing the ingredients to come together. Increase the heat slightly until you bring the mixture to a gentle simmer. Reduce the heat to low, cooking for an additional 10 to 15 minutes. During this time, you want the flavors to meld beautifully, and the vegetables to become utterly tender.

Now comes the exciting part—blending! If you have an immersion blender, you can directly blend the soup in the pot until it reaches a smooth, creamy consistency. If you don’t have one, carefully ladle the soup into a blender in batches (ensure not to overfill). Once blended, return the smooth soup to the pot for the next step.

Stir in the softened cream cheese, heavy cream, dried thyme, cumin, smoked paprika, and maple syrup if you chose to include it. The cream cheese will melt beautifully, adding an incredible thickness to the soup. Let everything cook on low heat for about 5 to 7 minutes. Stir frequently to ensure each component is well combined, and the soup is heated through. Taste as you go, adding salt and pepper according to your preference.

While the soup simmers, you can prepare the toasted bread bites. Preheat the oven again, this time to 375°F (190°C). Slice your crusty bread into bite-sized cubes and place them in a mixing bowl. Add the melted butter and toss the bread cubes until evenly coated. Sprinkle in the garlic powder and dried rosemary for enhanced flavor, giving them a gentle toss once more. Spread the seasoned bread cubes in a single layer on a baking sheet.

Bake the bread bites in the oven for about 8 to 10 minutes, or until they turn golden brown and crispy. Keep an eye on them to avoid burning—the aroma of toasting bread will fill your kitchen, tempting you to enjoy a few straight off the baking sheet!

Once everything is ready, it's time to serve this delightfully creamy soup. Ladle the vibrant orange soup into bowls, topping each serving with a generous portion of shredded roasted chicken. For an extra touch of creaminess, add a small dollop of cream cheese on top. Finally, don’t forget to sprinkle the crispy toasted bread bites on the side for that delightful crunch.

Tips and Conclusion

To elevate your presentation, consider garnishing each bowl with a sprinkle of fresh herbs such as chopped parsley or chives. A drizzle of high-quality olive oil can also add a beautiful sheen and extra flavor. This soup pairs wonderfully with a light side salad or roasted vegetables, making for a well-rounded meal.

If you have leftovers, you can store the soup in an airtight container in the fridge for up to three days. It can also be frozen for up to two months—just make sure to cool it completely before transferring it to freezer-safe containers. When reheating, you might want to add a little extra broth to restore the consistency.
Preparing this Roasted Chicken, Sweet Potato, and Butternut Squash Soup with Cream Cheese and Toasted Bread Bites is an experience that fills your kitchen with warm aromas and nourishes both body and soul. As you take that first spoonful, the combination of flavors and textures will remind you why this dish is a classic comfort food.

Don't stop here! If you enjoyed this recipe, you might also love exploring our other sumptuous soups and hearty meal ideas. Feel free to share this recipe with friends and family, inviting them to relish the dish that you’ve created, or bring them along on your culinary adventures. Thank you for joining us in this delightful cooking journey; we hope you return for more delicious recipes soon!