Roasted Chicken, Sweet Potato, and Butternut Squash Soup with Cream Cheese and Toasted Bread Bites

Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss the sweet potato and butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender.
Sauté the Aromatics: In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic, cooking until fragrant and translucent (about 3–4 minutes).
Combine Ingredients: Pour in the chicken broth and add the roasted sweet potato and butternut squash. Stir in the smoked paprika, cinnamon, and thyme. Let simmer for 10 minutes.
Blend for Creaminess: Using an immersion blender, blend the soup until smooth. If using a regular blender, carefully blend in batches.
Add Chicken and Cream Cheese: Stir in the shredded roasted chicken and softened cream cheese. Simmer for another 5 minutes, stirring until the cheese is fully melted and incorporated. Adjust seasoning with salt and pepper.
Making the Toasted Bread Bites:
Preheat Oven: Set the oven to 375°F (190°C).
Season the Bread: In a bowl, toss the cubed bread with melted butter, garlic powder, salt, and pepper.
Bake Until Crispy: Spread the bread cubes on a baking sheet and bake for 8–10 minutes, tossing halfway through, until golden brown and crispy.
Serving and Storage Tips