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RECIPE
21 INGREDIENTS 12 STEPS 2hr 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.
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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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
$3.36
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Roasted Squash Soup

6 1/2 cups
pumpkin or kabocha squash, can also be used
1 Tbsp
1/4 tsp
Freshly Ground Black Pepper
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

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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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
621
FAT
29.7 g
PROTEIN
30.9 g
CARBS
61.9 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 Freshly 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 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.
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
621
% Daily Value*
Fat
29.7 g
38%
Saturated Fat
7.3 g
36%
Trans Fat
0.0 g
--
Cholesterol
182.1 mg
61%
Carbohydrates
61.9 g
23%
Fiber
6.8 g
24%
Sugars
19.8 g
--
Protein
30.9 g
62%
Sodium
1569.6 mg
68%
Vitamin D
0.2 µg
1%
Calcium
280.3 mg
22%
Iron
3.5 mg
19%
Potassium
1206.4 mg
26%
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