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

### Directions:

**Step 1: Roast the Chicken and Vegetables**
1. Preheat your oven to 400°F (200°C). Place the chicken breasts on a baking sheet and drizzle with a little olive oil. Season with salt, pepper, and a sprinkle of thyme.
2. On the same sheet, spread the cubed butternut squash and sweet potatoes. Drizzle with olive oil and season with salt, pepper, cinnamon, and nutmeg. Toss everything to coat evenly.
3. Roast the chicken and vegetables for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
4. Once done, remove from the oven. Shred the chicken using two forks and set it aside. Allow the vegetables to cool slightly.

**Step 2: Prepare the Soup Base**
1. In a large pot, heat 1 tbsp of olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent and fragrant, about 5 minutes.
2. Add the roasted sweet potatoes, butternut squash, and shredded chicken to the pot. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 10-15 minutes to allow the flavors to meld together.
3. Using an immersion blender, blend the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a blender. Once smooth, return it to the pot.
4. Stir in the heavy cream (or coconut milk for a dairy-free version), and season with additional salt, pepper, cinnamon, and nutmeg to taste. Let the soup simmer on low heat for another 5 minutes to thicken slightly.

**Step 3: Prepare the Cream Cheese and Toasted Bread Bites**
1. While the soup is simmering, preheat the oven to 375°F (190°C).
2. Slice the baguette into bite-sized pieces (about 1-inch slices). Arrange the slices on a baking sheet.
3. Drizzle the bread slices with olive oil and season with a little salt and pepper. Toast them in the oven for about 10-12 minutes, or until golden and crispy.
4. While the bread is toasting, mix the softened cream cheese with the chopped chives. Season with a pinch of salt and pepper to taste.
5. Once the bread is toasted, spread a small amount of the cream cheese mixture on each piece. Return the bites to the oven for an additional 2-3 minutes, just to warm the cream cheese and toast the bread slightly more.

**Step 4: Serve and Enjoy!**
1. Ladle the creamy soup into bowls and garnish with fresh parsley for a pop of color.
2. Serve the soup alongside the warm cream cheese and toasted bread bites for dipping. The crispy bread with the creamy, tangy cheese complements the rich, savory soup beautifully.

### Why You’ll Love This Soup:

– **Comforting and Hearty**: With the tender roasted chicken, velvety sweet potatoes, and sweet butternut squash, this soup is hearty enough to be a full meal, yet light enough to leave you feeling satisfied without being overly stuffed.
– **Balanced Flavors**: The natural sweetness of the squash and sweet potatoes perfectly balances with the savory flavors of the chicken and the warming spices like cinnamon and nutmeg.
– **Creamy and Velvety**: The addition of heavy cream (or coconut milk for a dairy-free version) gives the soup a luxurious texture that coats your palate in the best way possible.
– **Perfect Pairing**: The cream cheese and toasted bread bites are the perfect accompaniment, adding a delightful crunch and creaminess to each bite. They’re also an excellent option for dipping in the soup.
– **Meal Prep-Friendly**: This soup is great for making in advance. You can store leftovers in the refrigerator for a few days or freeze portions for future meals.

### Tips and Variations:

– **Add Greens**: If you want to boost the nutrition, stir in some spinach or kale into the soup right before serving. The greens will add color and a fresh, earthy flavor.
– **Make It Spicy**: For a little kick, add a pinch of cayenne pepper or a dash of hot sauce to the soup.
– **Vegan Option**: To make this recipe vegan, simply substitute the chicken for chickpeas or tofu, use vegetable broth, and swap the heavy cream for coconut milk.
– **More Toppings**: You can add a dollop of sour cream, a sprinkle of grated cheese, or some toasted seeds or nuts for extra texture and flavor.

### Conclusion:

This **Roasted Chicken, Sweet Potato, and Butternut Squash Soup with Cream Cheese and Toasted Bread Bites** is the perfect dish to enjoy on a cold day or when you need a meal that’s comforting yet packed with nutrients. With tender chicken, roasted vegetables, and a creamy texture, this soup is a crowd-pleaser that’s sure to be a staple in your recipe collection. Paired with the creamy, cheesy toast bites, it becomes a cozy and satisfying meal that everyone will love.

Give this recipe a try—you’ll find yourself coming back to it again and again!