Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
To prepare soup, cut the Butternut Squash (2 pound) in half lengthwise. Discard seeds and membrane. Place squash, cut-sides up, on the prepared baking sheet.
Drizzle with Honey (1 tablespoon), sprinkle with Kosher Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon). Bake for one hour or until tender; cool.
Scoop out squash with a spoon; discard skin.
Heat Olive Oil (1 tablespoon) in a small dutch oven or large saucepan over medium-high heat.
Add Onion (3/4 cup), Garlic (3 clove), 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 cup) to dutch oven or pan. Cook over medium heat 12 minutes.
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.
To prepare croquettes, combine reserved vegetables, Rotisserie Chicken (2 cup), Breadcrumbs (1/4 cup), Milk (2 tablespoon), Fresh Sage (1 1/2 teaspoon), Salt (1/2 teaspoon), Finely Ground Black Pepper (1 dash), Large 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 tablespoon) 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.