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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.
Honey (1 Tbsp)
, sprinkle with
Kosher Salt (1/2 tsp)
Freshly Ground Black Pepper (1/4 tsp)
. Bake for one hour or until tender; cool.
Scoop out squash with a spoon; discard skin.
Olive Oil (1 Tbsp)
in a small dutch oven or large saucepan over medium-high heat.
Onions (3/4 cup)
Garlic (3 cloves)
Carrots (1/2 cup)
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)
Large Egg (1)
white. Cover and refrigerate 30 minutes or until firm.
Shape into 14-16 patties; press
Breadcrumbs (1 cup)
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)
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