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Roasted Squash Soup with Chicken Croquettes

21 INGREDIENTS • 12 STEPS • 2HRS 45MINS

Roasted Squash Soup with Chicken Croquettes

Recipe
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.
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Use your leftover chicken or turkey to make the croquettes. Roast some pumpkin, kabocha or butternut squash for this delicious silky soup.
2HRS 45MINS
Total Time
$3.36
Cost Per Serving
Ingredients
Servings
4
us / metric
Roasted Squash Soup
Butternut Squash
6 1/2 cups
Butternut Squash
pumpkin or kabocha squash, can also be used
Honey
1 Tbsp
Kosher Salt
as needed
Freshly Ground Black Pepper
as needed
Freshly Ground Black Pepper
Olive Oil
1 Tbsp
Onion
3/4 cup
Finely Chopped Onion
Carrot
1/2 cup
Finely Chopped Carrot
Celery
4 Tbsp
Finely Chopped Celery
Garlic
3 cloves
Garlic, minced
Chicken Stock
4 cups
Chicken Stock
2% Reduced Fat Milk
1 cup
2% Reduced Fat Milk
for richer soup, use regular milk or light cream
Chicken Croquettes
Rotisserie Chicken
2 cups
Finely Chopped Rotisserie Chicken
about 8.5 ounces
Breadcrumbs
1 1/4 cups
Breadcrumbs, divided
Milk
2 Tbsp
Milk
or 2% Milk
Fresh Sage
2 tsp
Fresh Sage, chopped
Salt
as needed
Finely Ground Black Pepper
1 dash
Finely Ground Black Pepper
Large Egg
1

Sponsored

Farmhouse Eggs® Large Brown Egg, lightly beaten
Egg
1
Egg, separated
white only
Olive Oil
3 Tbsp
Olive Oil
plus more if needed
Sage Leaves
to taste
Sage Leaves
for garnish
optional
Nutrition Per Serving
VIEW ALL
Calories
621
Fat
29.7 g
Protein
30.9 g
Carbs
61.9 g
Love This Recipe?
Add to plan
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Roasted Squash Soup with Chicken Croquettes
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Cooking InstructionsHide images
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 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 (as needed), and Freshly Ground Black Pepper (as needed). Bake for one hour or until tender; cool.
step 3 Drizzle with Honey (1 Tbsp), sprinkle with Kosher Salt (as needed), and Freshly Ground Black Pepper (as needed). Bake for one hour or until tender; cool.
step 4
Scoop out squash with a spoon; discard skin.
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 Onion (3/4 cup), Garlic (3 cloves), Carrot (1/2 cup), and Celery (4 Tbsp). 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 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 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 (4 Tbsp), Milk (2 Tbsp), Fresh Sage (2 tsp), Salt (as needed), Finely Ground Black Pepper (1 dash), Farmhouse Eggs® Large Brown Egg (1), and Egg (1) white. Cover and refrigerate 30 minutes or until firm.
step 9 To prepare croquettes, combine reserved vegetables, Rotisserie Chicken (2 cups), Breadcrumbs (4 Tbsp), Milk (2 Tbsp), Fresh Sage (2 tsp), Salt (as needed), Finely Ground Black Pepper (1 dash), Farmhouse Eggs® Large Brown 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 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 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.
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.
Tags
Appetizers
American
Comfort Food
Lunch
Chicken
Shellfish-Free
Dinner
Pumpkin
Vegetables
Thanksgiving
Soups & Stews
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