Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2.
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.
3.
Drizzle with Honey (1 tablespoon), sprinkle with Kosher Salt (1/2 teaspoon), and Freshly Ground Black Pepper (1/4 teaspoon). Bake for one hour or until tender; cool.
4.
Scoop out squash with a spoon; discard skin.
5.
Heat Olive Oil (1 tablespoon) in a small dutch oven or large saucepan over medium-high heat.
6.
Add Onion (3/4 cup), Garlic (3 clove), Carrot (1/2 cup), and Celery (1/4 cup). Sauté for 10 minutes or until tender.
7.
Remove 3/4 cup vegetables; set aside. Add Chicken Stock (4 cup) to dutch oven or pan. Cook over medium heat 12 minutes.
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.
9.
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.
10.
Shape into 14-16 patties; press Breadcrumbs (1 cup) onto patties.
11.
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.
12.
Reheat soup. Divide evenly among 4-6 bowls; top with the desired number of croquettes. Garnish with Sage Leaves (to taste) if using.
