## Roasted Chicken, Sweet Potato, and Butternut Squash Soup with Cream Cheese and Toasted Bread Bites
Introduction:
Imagine cozying up on a chill evening with a comforting bowl of roasted chicken, sweet potato, and butternut squash soup. Enjoy the velvety touch of cream cheese and the crunch of crispy toasted bread bites. This is the perfect meal to welcome the fall and warm your senses!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Why Make This Recipe
Treat yourself to a hearty, home-cooked dinner that combines the warmth of roasted chicken soup with the sweetness of butternut squash and sweet potatoes. The added smoothness from the cream cheese and the crunch from the toasted bread bites make this soup a complete taste adventure for your palate.
How to make Roasted Chicken, Sweet Potato, and Butternut Squash Soup with Cream Cheese and Toasted Bread Bites
Ingredients:
– 1 lb chicken breast, roasted and shredded
– 1 large sweet potato, peeled and cubed
– 1 small butternut squash, peeled and cubed
– 1 onion, diced
– 2 cloves garlic, minced
– 4 cups chicken broth
– 4 oz cream cheese, softened
– 1 tsp thyme
– 1 tsp rosemary
– Salt and pepper to taste
– Olive oil
– 4 slices of bread, cubed for toasting
Directions:
1. Preheat your oven to 400°F.
2. Toss sweet potato and butternut squash cubes in olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes until tender.
3. In a large pot, sauté onion and garlic in olive oil until translucent. Add roasted vegetables, shredded chicken, thyme, rosemary, and chicken broth. Bring to a simmer.
4. Use an immersion blender to partially blend the soup for a creamier texture. Stir in cream cheese until smooth. Season with salt and pepper.
5. Toss bread cubes with olive oil, salt, and pepper on a baking sheet. Toast in the oven for about 10 minutes or until golden and crunchy.
6. Ladle the soup into bowls and top with a handful of toasted bread bites. Enjoy!
How to Serve Roasted Chicken, Sweet Potato, and Butternut Squash Soup with Cream Cheese and Toasted Bread Bites
Enjoy this delicious soup hot off the stove along with a side salad or a glass of white wine.
How to Store Roasted Chicken, Sweet Potato, and Butternut Squash Soup with Cream Cheese and Toasted Bread Bites
The soup can be refrigerated in an airtight container for up to 3 days. The toasted bread bites, however, are best enjoyed fresh.
Tips to make Roasted Chicken, Sweet Potato, and Butternut Squash Soup with Cream Cheese and Toasted Bread Bites
Use fresh thyme and rosemary for the best flavors. Also, for an even creamier texture, blend more than half the soup before adding cream cheese.
Variation
For a vegetarian version, replace the chicken broth with vegetable broth and omit the chicken.
FAQs
1. Can I make this soup in a slow cooker?
Yes, you can cook this soup on low for 8 hours or high for 4 hours in a slow cooker.
2. Can I freeze this soup?
Yes. Freeze the soup portion without the cream cheese and bread bites. Add these when reheating.
3. Can I use pumpkin instead of butternut squash?
Yes, pumpkin can be used as a great alternative to butternut squash.