Roasted Squash Soup with Chicken Croquettes

Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.

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.

Drizzle with Honey (1 Tbsp), sprinkle with Kosher Salt (1/2 tsp), and Freshly Ground Black Pepper (1/4 tsp). Bake for one hour or until tender; cool.

Scoop out squash with a spoon; discard skin.

Heat Olive Oil (1 Tbsp) in a small dutch oven or large saucepan over medium-high heat.

Add Onion (3/4 cup), Garlic (3 cloves), Carrot (1/2 cup), and Celery (1/4 cup). Sauté for 10 minutes or until tender.

Remove 3/4 cup vegetables; set aside. Add Chicken Stock (4 cups) to dutch oven or pan. Cook over medium heat 12 minutes.

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 (1 cup) and season with salt and pepper if needed. Set aside.

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), Farmhouse Eggs® Large Brown Egg (1), and Egg (1) white. Cover and refrigerate 30 minutes or until firm.

Shape into 14-16 patties; press Breadcrumbs (1 cup) onto patties.

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.

Reheat soup. Divide evenly among 4-6 bowls; top with the desired number of croquettes. Garnish with Sage Leaves (to taste) if using.