Introduction
Savory Roasted Chicken, Sweet Potato, and Butternut Squash Soup is a culinary delight that transforms simple ingredients into an exquisite, comforting meal. Imagine a soup brimming with the flavors of roasted chicken, sweet potatoes, and butternut squash enriched with a dollop of smooth cream cheese and served with toasted bread bites. It’s the perfect choice for cozy evenings at home and will definitely soothe your soul.
Why Make This Recipe
This recipe is not just simple to create; it offers a melange of flavors that will warm your heart. With its hearty ingredients, it makes for a satisfying main dish and is a fantastic way to introduce butternut squash into your meals. And let’s not forget the cream cheese that adds a rich, creamy undertone, making it a sophisticated meal that will impress your loved ones.
How to Make Savory Roasted Chicken, Sweet Potato, and Butternut Squash Soup
Ingredients:
– 1 lb chicken breast, diced
– 2 tbsp olive oil
– Salt and pepper to taste
– 2 cups sweet potatoes, peeled and cubed
– 2 cups butternut squash, peeled and cubed
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 tsp thyme
– 1/2 tsp nutmeg
– 4 oz cream cheese
– 1/2 cup half-and-half or milk
– Your choice of bread, sliced and cubed
– 2 tbsp butter
Directions:
1. Preheat the oven to 400°F (200°C).
2. Toss the diced chicken with 1 tbsp olive oil, salt, and pepper and spread on a baking sheet.
3. On a separate sheet, spread sweet potatoes and butternut squash, drizzling with the remaining olive oil, salt, and pepper. Roast both for 20-25 minutes.
4. Meanwhile, in a large pot, sauté onion and garlic over medium heat until softened.
5. Add the roasted chicken, sweet potatoes, and squash to the pot, followed by chicken broth, thyme, and nutmeg.
6. Let it come to a boil, then simmer for 15 minutes.
7. Blend the soup with an immersion blender until smooth.
8. Stir in cream cheese and half-and-half until creamy and heated through.
9. In a skillet, melt butter and toss bread cubes until golden and toasted.
10. Serve the soup hot, garnished with toasted bread bites.
How to Serve Savory Roasted Chicken, Sweet Potato, and Butternut Squash Soup
This warming soup is best served hot, garnished with toasted bread bites. It can be complemented with a side salad or a glass of white wine.
How to Store Savory Roasted Chicken, Sweet Potato, and Butternut Squash Soup
This soup can be comfortably stored in the refrigerator for up to four days in an airtight container. Reheat it on the stovetop or microwave.
Tips to Make Savory Roasted Chicken, Sweet Potato, and Butternut Squash Soup
1. Roasting the vegetables before adding them to the soup brings out their natural sugars, enhancing the overall flavor of the dish.
2. For a vegan version, substitute chicken with tofu and use vegetable broth instead of chicken broth.
Variation (if any)
You can add spinach or kale to include greens in the soup. For some heat, add a dash of cayenne pepper.
FAQs
1. What type of bread should I use for the bread bites?
Any form of crusty bread like a baguette or sourdough works well.
2. Can I use frozen butternut squash for this recipe?
Yes, for convenience, you can use frozen butternut squash.
3. Can the soup be made in advance?
Absolutely! You can make this a day ahead and reheat it before serving.