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 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
Instructions:
Roast the Vegetables:
Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes and butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized. Set aside.
Cook the Aromatics:
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Make the Soup Base:
Add the roasted sweet potatoes, butternut squash, and chicken broth to the pot with the onions and garlic. Bring the mixture to a simmer, cooking for 10-15 minutes, until the vegetables are completely tender and the flavors meld together.
Blend the Soup:
Use an immersion blender to blend the soup until smooth and creamy, or carefully transfer the soup in batches to a blender. Once blended, return the soup to the pot.
Add Cream and Seasoning:
Stir in the 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 the soup is velvety and well-combined. Taste and adjust salt and pepper as needed.
Prepare the Toasted Bread Bites:
While the soup is simmering, preheat the 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 spread them in a single layer on a baking sheet. Toast in the oven for 8-10 minutes, or until golden and crispy.
Serve:
Ladle the soup into bowls and top with the shredded roasted chicken. Add a dollop of cream cheese if you want extra creaminess, and garnish with the toasted bread bites. Optionally, sprinkle with fresh herbs or a drizzle of olive oil for added flavor.
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! 
Tips:
For a lighter version, you can use half-and-half instead of heavy cream.
If you want a more intense flavor, roast the chicken along with the vegetables and shred it after roasting.
Leftover soup can be stored in the fridge for up to 3 days or frozen for up to 2 months.
This recipe is a delicious, warming meal for cooler days, packed with both comfort and flavor!
