Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
Step 2
To prepare soup, cut the
Butternut Squash (905 g)
in half lengthwise. Discard seeds and membrane. Place squash, cut-sides up, on the prepared baking sheet.
Step 3
Drizzle with
Honey (20 g)
, sprinkle with
Kosher Salt (3 g)
, and
Freshly Ground Black Pepper (as needed)
. Bake for one hour or until tender; cool.
Step 4
Scoop out squash with a spoon; discard skin.
Step 5
Heat
Olive Oil (15 mL)
in a small dutch oven or large saucepan over medium-high heat.
Step 6
Add
Onions (110 g)
,
Garlic (3 cloves)
,
Carrots (75 g)
, and
Celery (35 g)
. Sauté for 10 minutes or until tender.
Step 7
Remove 3/4 cup vegetables; set aside. Add
Chicken Stock (960 mL)
to dutch oven or pan. Cook over medium heat 12 minutes.
Step 8
Stir in roasted squash. Reduce heat; simmer for 15 minutes. Use an immersion blender to make the soup smooth. Alternately, place the soup in the bowl of your food processor or blender; process until smooth. Add
2% Reduced Fat Milk (240 mL)
and season with salt and pepper if needed. Set aside.
Step 9
To prepare croquettes, combine reserved vegetables,
Rotisserie Chicken (480 mL)
,
Breadcrumbs (10 g)
,
Milk (30 mL)
,
Fresh Sage (as needed)
,
Salt (3 g)
,
Finely Ground Black Pepper (1 dash)
,
Farmhouse Eggs® Large Brown Egg (1)
, and
Egg (1)
white. Cover and refrigerate 30 minutes or until firm.
Step 10
Shape into 14-16 patties; press
Breadcrumbs (50 g)
onto patties.
Step 11
Heat
Olive Oil (45 mL)
in a nonstick skillet over medium heat. Add half of the patties to the pan; cook 3 minutes on each side or until golden brown. Remove croquettes from the pan; keep warm. Repeat procedure with the remaining patties, adding more oil if necessary.
Step 12
Reheat soup. Divide evenly among 4-6 bowls; top with the desired number of croquettes. Garnish with
Sage Leaves (to taste)
if using.
