In stockpot over medium-high heat, combine butternut squash, celery, carrots, onion, turmeric and salt. Add enough chicken stock or water to cover all ingredients in pot. Cook 20 to 30 minutes, until very tender.

Using an immersion blender or high-performance blender, blend mixture; return to pot.

Meanwhile, in separate pot, combine all shredded chicken ingredients. Boil 20 to 25 minutes, until thoroughly cooked and tender. Using two forks, shred chicken; set aside. Strain leftover liquid; reserve for future use.

Stir heavy cream into soup; continue cooking 5 minutes. If soup needs more flavor, add reserved chicken broth.

To serve, pour into bowl. Garnish with shredded chicken breast, a sprinkle of everything bagel seasoning, chopped kale and chili flakes, if desired.