Autumn Chicken Tortilla Soup with Roasted Butternut Squash

Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with a tablespoon of olive oil, and toss to coat. Roast for about 25-30 minutes until tender and caramelized, then set aside.
While the squash roasts, heat a large pot or Dutch oven over medium heat. Add the remaining tablespoon of olive oil, then sauté the diced onion until translucent and fragrant, about 5 minutes. Add the minced garlic and cook for another minute until aromatic.
Season the chicken breasts with salt, pepper, and ground cumin, then add them to the pot. Cook for 5-7 minutes per side until browned on the outside and cooked through.
Remove the chicken, let it rest briefly, then shred it using two forks.
Add the roasted butternut squash to the pot along with smoked paprika. Pour in the chicken broth, stirring to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes.
Remove the cooked chicken from the pot, then use an immersion blender or transfer the soup in batches to a blender. Puree until smooth and creamy, then return it to the pot. Stir in the shredded chicken and simmer for an additional 5 minutes, tasting and adjusting seasoning as needed.
Squeeze fresh lime juice into the soup for brightness and stir well. Ladle the hot soup into bowls, top with crushed tortilla chips for crunch, a dollop of sour cream if desired, and an extra squeeze of lime for added zest.