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

Serving:
Serve hot with toasted bread bites on top for a crunchy contrast.
Garnish with a drizzle of olive oil, a sprinkle of cinnamon, or chopped fresh herbs like parsley.
Storage:
Refrigeration: Store in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over medium heat, stirring occasionally, or microwave in 30-second intervals until heated through.
Variations
Dairy-Free Version: Replace cream cheese with coconut cream or a dairy-free alternative.
Extra Protein: Add cooked quinoa or chickpeas for an extra boost of protein.
Spiced Up: Stir in a pinch of cayenne pepper or red pepper flakes for a spicy kick.
Vegetarian Option: Swap chicken for roasted chickpeas or white beans.
FAQ
1. Can I use rotisserie chicken instead of roasted chicken?
Yes! Rotisserie chicken works great and saves time. Just shred it and add it to the soup.

2. Can I make this soup in a slow cooker?
Absolutely! Add all ingredients (except the cream cheese and chicken) to a slow cooker and cook on low for 6–7 hours. Blend, then stir in the chicken and cream cheese.

3. What type of bread works best for the toasted bites?
French bread, sourdough, or whole wheat bread cubes work best for a crunchy, flavorful topping.

4. Can I make this soup thicker?
For a thicker consistency, reduce the amount of broth slightly or add an extra half of a roasted sweet potato before blending.

5. What pairs well with this soup?
A side of roasted vegetables, a fresh green salad, or a light protein dish complements this soup perfectly.