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RECIPE
22 INGREDIENTS12 STEPS2hr 45min

Roasted Squash Soup with Chicken Croquettes

3.8
4 Ratings
Use your leftover chicken or turkey to make the croquettes. Roast some pumpkin, kabocha or butternut squash for this delicious silky soup.
Roasted Squash Soup with Chicken Croquettes Recipe | SideChef
Use your leftover chicken or turkey to make the croquettes. Roast some pumpkin, kabocha or butternut squash for this delicious silky soup.
A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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Fulfilled by
A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
2hr 45min
Total Time
2hr 20min
Active Time
$4.39
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4

Roasted Squash Soup

6 1/2 cups
pumpkin or kabocha squash, can also be used
1 Tbsp
1/2 tsp
1/4 tsp
Ground Black Pepper , freshly ground
1 Tbsp
3/4 cup
Finely Chopped  Onions
1/2 cup
Finely Chopped  Carrots
1/4 cup
Finely Chopped  Celery
3 cloves
Garlic , minced
4 cups
Chicken Stock
1 cup
2% Reduced Fat Milk
for richer soup, use regular milk or light cream
to taste
Kosher Salt and Freshly Ground Black Pepper

Chicken Croquettes

2 cups
Finely Chopped  Rotisserie Chicken
about 8.5 ounces
1 1/4 cups
Breadcrumbs , divided
2 Tbsp
or 2% Milk
1/2 Tbsp
Fresh Sage , chopped
1/2 tsp
1 dash
Finely Ground Black Pepper
1
Large Egg , lightly beaten
1
Egg , separated
white only
3 Tbsp
plus more if needed
to taste
for garnish
(optional)
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Nutrition Per Serving

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CALORIES
573
FAT
27.4 g
PROTEIN
31.0 g
CARBS
55.4 g

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 (6 1/2 cups) in half lengthwise. Discard seeds and membrane. Place squash, cut-sides up, on the prepared baking sheet.
Step 3
Drizzle with Honey (1 Tbsp) , sprinkle with Kosher Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp) . Bake for one hour or until tender; cool.
Step 4
Scoop out squash with a spoon; discard skin.
Step 5
Heat Olive Oil (1 Tbsp) in a small dutch oven or large saucepan over medium-high heat.
Step 6
Add Onions (3/4 cup) , Garlic (3 cloves) , Carrots (1/2 cup) , and Celery (1/4 cup) . Sauté for 10 minutes or until tender.
Step 7
Remove 3/4 cup vegetables; set aside. Add Chicken Stock (4 cups) to dutch oven or pan. Cook over medium heat 12 minutes.
Step 8
Stir in roasted squash. Reduce heat; simmer 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 (1 cup) and season with Kosher Salt and Freshly Ground Black Pepper (to taste) . Set aside.
Step 9
To prepare croquettes, combine reserved vegetables, Rotisserie Chicken (2 cups) , Breadcrumbs (1/4 cup) , Milk (2 Tbsp) , Fresh Sage (1/2 Tbsp) , Salt (1/2 tsp) , Finely Ground Black Pepper (1 dash) , Large Egg (1) , and Egg (1) white. Cover and refrigerate 30 minutes or until firm.
Step 10
Shape into 14-16 patties; press Breadcrumbs (1 cup) onto patties.
Step 11
Heat Olive Oil (3 Tbsp) 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.
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Nutrition Per Serving
Calories
573
% Daily Value*
Fat
27.4 g
35%
Saturated Fat
6.6 g
33%
Trans Fat
0.0 g
--
Cholesterol
179.7 mg
60%
Carbohydrates
55.4 g
20%
Fiber
6.9 g
25%
Sugars
16.1 g
--
Protein
31.0 g
62%
Sodium
1295.5 mg
56%
Vitamin D
0.2 µg
1%
Calcium
297.4 mg
23%
Iron
3.1 mg
17%
Potassium
966.4 mg
21%
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