Post Title: Hearty Roasted Chicken, Sweet Potato, and Butternut Squash Soup – A Warming Treat for Cold Days!
Introduction
Getting a hot bowl of soup on a chilly day is like being enveloped in a warm hug – cozy, comforting, and heartening to the core. This Roasted Chicken, Sweet Potato, and Butternut Squash Soup with Cream Cheese and Toasted Bread Bites bring together the classic, rich flavors of winter produce in one delightful bowl.
Why make this recipe
This recipe is an ideal way to enjoy nutritious seasonal produce like sweet potato and butternut squash. The roasted chicken adds depth and wholesomeness to the soup, making it a satisfying weeknight dinner or an appetizing starter for festive meals. The cream cheese imparts a velvety richness that complements the sweet and earthy flavors of the ingredients. Let’s learn how to make this gorgeous bowl of warm, savory goodness!
Recipe: Roasted Chicken, Sweet Potato, and Butternut Squash Soup.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 medium sweet potatoes, peeled and cubed
– 2 cups butternut squash, peeled and cubed
– 1 large onion, chopped
– 4 cloves garlic, minced
– 4 cups chicken broth
– 1/2 cup cream cheese, softened
– 1 tsp dried thyme
– Salt and pepper to taste
– Olive oil
– 4 slices of your favorite bread, cubed
– 1 tbsp butter
– Fresh parsley, for garnish
Directions :
1. Preheat the oven to 400°F (200°C). Arrange the chicken and cubed vegetables on a baking sheet. Drizzle them with olive oil and season with salt, pepper, and dried thyme. Roast for about 25–30 minutes, then let them cool slightly.
2. Sauté onion and garlic with olive oil until they become fragrant and translucent. Then add in the roasted vegetables and chicken broth.
3. After 10 minutes of simmering, shred the roasted chicken and add it to the pot.
4. Use an immersion blender to blend the soup until smooth. Stir in cream cheese until it’s well-incorporated and season to taste.
5. For the bread bites, melt butter in a pan and toast the bread cubes until they’re golden brown and crisp.
6. Serve the soup hot and garnish it with fresh parsley. Offer the toasted bread bites on the side.
How to Serve:
This soup can be served as a main course with a refreshing green salad for a balanced meal. Or, you can present it as a first course for a festive winter meal. The toasted bread bites add a pleasing crunch to the creamy soup.
How to Store:
Portion the cooled soup into airtight containers. Store them in the refrigerator for 3-4 days. To reheat, warm the soup over medium heat, stirring occasionally.
Tips to Make:
If you want a deeper flavor, use smoked chicken. And if you’d like extra creaminess in your soup, consider swapping out the cream cheese for full fat coconut milk.
Variation:
You can use other winter squash like acorn or kabocha if butternut squash isn’t available.
FAQs
1. Can I use pre-cooked chicken in this recipe?
Yes, you can, but you’ll lose some of the depth of flavor that roasting in the oven provides.
2. Is it necessary to use an immersion blender?
Yes, it is critical for a creamy, smooth texture. If you don’t have an immersion blender, you can use a regular blender. Make sure to let the soup cool a bit and blend it in batches.
3. Can I freeze this soup?
Yes, you can freeze this soup. However, it’s best to add the cream cheese after you reheat the soup to serve. This will help maintain a smooth texture.
Enjoy making this comforting soup that’s perfect for chilly nights. It’s a wonderful way to enjoy the seasonal produce in a hearty and satisfying dish!