1️⃣ Cook the aromatics:
Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add the chopped onion and cook for about 5-7 minutes, until softened. Add the minced garlic and sauté for 1-2 minutes until fragrant. Season with salt, black pepper (or red pepper flakes), smoked paprika, and cumin. Stir to combine.

2️⃣ Add the chicken:
Stir in the shredded rotisserie chicken and cook for about 2 minutes until warmed through.

3️⃣ Incorporate the puree:
Add the prepared squash and sweet potato puree (see recipe below), stirring until well combined with the chicken and aromatics.

4️⃣ Simmer with broth and cheese:
Pour in 3-4 cups of chicken broth, depending on your preferred soup thickness. Stir in ½ cup of grated Parmesan cheese. Bring to a simmer and let the soup cook for about 2 minutes, allowing the flavors to meld. If you prefer a thinner consistency, add more broth as needed and adjust seasonings.

5️⃣ Serve:
Ladle the soup into bowls, top with an extra sprinkle of Parmesan cheese and fresh parsley for garnish. Serve hot and enjoy!

Squash and Sweet Potato Puree:

1️⃣ Roast the vegetables:
Preheat the oven to 450°F. Line a baking sheet with parchment paper. Spread the butternut squash and sweet potato chunks on the sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly. Roast for 20-30 minutes or until tender.

2️⃣ Puree the vegetables:
Allow the roasted squash and sweet potato to cool for about 10 minutes. Place the cooled vegetables in a blender or food processor. Add the canned coconut cream or heavy cream and blend until smooth. Set aside for the soup.