Roasted Butternut Squash Soup with Chicken Croquettes

Name: Roasted Butternut Squash Soup with Chicken Croquettes
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 6 servings
Ingredients: 1 cup Reduced Fat Milk; 0.5 cup Carrot, finely chopped; 0.25 cup Celery, finely chopped; 1 tablespoon honey; 0.5 teaspoon Kosher salt; 0.25 teaspoon Freshly Ground Black Pepper; 0.75 cup Onion, finely chopped; 4 cup Chicken broth; 3 cloves Minced Garlic; 2 pound Butternut squash; 1 tablespoon Olive Oil; 2 tablespoon Reduced Fat Milk; 1.5 teaspoon Fresh Sage, Chopped; 0.5 teaspoon Salt; 1 pcs Large Egg, Beaten; pcs Fresh Sage - Garnish; 1 pcs Egg White; 1 dash Freshly Ground Black Pepper; 3 tablespoon Olive Oil; 2 cup Rotisserie Chicken, finely chopped; 1.25 cup Breadcrumbs, divided

This Roasted Butternut Squash Soup with Chicken Croquettes is especially good when there’s a chill in the air. But really, it’s really delicious anytime of the year. This creamy soup is topped off with yummy homemade croquettes that are easily created with some rotisserie chicken. They turn your soup into a meal. Actually, they’re pretty darn good just as they are …fresh from the pan.

EvaWestonRDN_WNW

Prep10 min

Cook1 hr 30 min

Total1 hr 40 min

Servings6

Difficultymedium

AmericanSoupsDinner / SupperLunch

Ingredients

1 cupReduced Fat Milk
0.5 cupCarrot, finely chopped
0.25 cupCelery, finely chopped
1 tablespoonhoney
0.5 teaspoonKosher salt
0.25 teaspoonFreshly Ground Black Pepper
0.75 cupOnion, finely chopped
4 cupChicken broth
3 clovesMinced Garlic
2 poundButternut squash
1 tablespoonOlive Oil

2 tablespoonReduced Fat Milk
1.5 teaspoonFresh Sage, Chopped
0.5 teaspoonSalt
1 pcsLarge Egg, Beaten
pcsFresh Sage - Garnish
1 pcsEgg White
1 dashFreshly Ground Black Pepper
3 tablespoonOlive Oil
2 cupRotisserie Chicken, finely chopped
1.25 cupBreadcrumbs, divided

Instructions

1
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
2
To prepare soup, cut the squash in half lengthwise. Discard seeds and membrane. Place squash, cut-sides up, on the prepared baking sheet. Drizzle with honey; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 1 hour or until tender; cool. Scoop out squash with a spoon; discard skin.
3
Heat 1 tablespoon olive oil in a small dutch oven or large saucepan over medium-high heat. Add onion, carrot, celery, and garlic; sauté 10 minutes or until tender. Remove 3/4 cup vegetables; set aside. Add broth to dutch oven or pan; cook over medium heat 12 minutes. Stir in roasted squash. Reduce heat; simmer 15 minutes.
4
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 1 cup milk and season to taste with salt and freshly ground black pepper. Set aside.
5
To prepare croquettes, combine reserved vegetables, chicken, 1/4 cup breadcrumbs and next 6 ingredients (1/4 cup breadcrumbs through egg white). Cover and refrigerate 30 minutes or until firm. Shape into 14 to 16 patties; press 1 cup breadcrumbs onto patties.
6
Heat 3 tablespoons oil 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.
7
Reheat soup. Divide evenly among 4 to 6 bowls; top with the desired number of croquettes. Garnish with fresh sage leaves, if using.