This Roasted 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.
Let’s gather what you’ll need for the Roasted Squash Soup…
- Butternut squash – Pumpkin or Kabocha squash, can also be used
- Honey – Using honey for a touch of sweetness rounds out the flavor and adds a silky smooth texture to the sauce. In lieu of honey, you could use real maple syrup.
- Kosher salt – If need be, table salt can be used with caution. Table salt is finer and denser than kosher salt, so a teaspoon of table salt will contain more actual salt than a teaspoon of kosher salt. When substituting, use about two-thirds the amount of table salt specified in a recipe using kosher salt.
- Freshly ground black pepper
- Olive oil – You could also use extra-virgin olive oil. It’s a healthy choice and adds a pronounced peppery fruity flavor.
- Onion, carrot & celery – Finely chopped.
- Fresh garlic – Finely minced.
- Chicken broth – Use your favorite prepared broth or stock here. If you happen to have some homemade chicken stock on standby, by all means use that.
- Milk – Reduced-fat milk is recommended. For a richer soup, use regular milk or light cream.
- Preheat oven to 400°F.
- Line a rimmed baking sheet with parchment paper.
- 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 & 1/4 teaspoon pepper.
- Bake for 1 hour or until tender; cool.
- Scoop out squash with a spoon; discard skin.
While that’s hangin’ out in the oven, let’s work on the base of the soup.
- 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 them aside for the croquettes.
- Add broth to dutch oven or pan; cook over medium heat 12 minutes.
The squash is carefully scooped out of the skin.
Be careful here …the skin tends to be brittle from roasting and can be easily torn while you’re scooping. Since we’re making a velvety textured soup, no skin should be included.
- Stir in the roasted squash.
- Reduce heat; simmer 15 minutes.
- Use an immersion blender to make the soup smooth.
- Alternatively, place the soup in the bowl of your food processor or blender; process until smooth and pour back in the pan.
- Add one cup milk.
- Season to taste with salt and freshly ground black pepper.
- Set aside.
To prepare the Chicken Croquettes…
- Rotisserie chicken – Very finely chopped.
- Breadcrumbs – For crispier croquettes, use panko breadcrumbs. Regular or gluten-free.
- Milk – Reduced-fat or regular milk can be used.
- Fresh sage – Finely chopped. Fresh sage has a more vibrant, subtle flavor compared to dried sage, which tends to be bitter. If you have only the dried variety, use about one-third of the recommended amount of fresh sage.
- Salt & freshly ground black pepper
- Eggs – Large eggs (chilled or at room temperature) will work here. You’ll need one whole egg along with one egg white.
- Olive oil – I typically use extra-virgin olive oil. It’s a healthy choice and adds a pronounced peppery fruity flavor. As an alternative, you could use any neutral oil such as avocado oil or refined coconut oil. It’s advisable to avoid seed oils since they can be toxic when heated.
- Fresh sage leaves – For garnish, if desired.
- Combine reserved vegetables, chicken and 1/4 cup breadcrumbs.
- Add the remaining croquette ingredients except for the oil and sage.
- Mix to combine well.
- Cover and refrigerate 30 minutes or until firm.
- Shape into 14 to small 16 patties.
- Press one cup breadcrumbs onto patties.
This can be made gluten-free simply by using gluten-free breadcrumbs in the mix.
- 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.
- Reheat soup.
- Divide evenly among 4 to 6 bowls.
- Top with the desired number of croquettes.
- Garnish with fresh sage leaves, if using.
I mean really …how gorgeous is this serving of Roasted Squash Soup with Chicken Croquettes?
Top off each serving of soup with two or three croquettes and fresh sage.
When the croquettes are broken up in the soup, it creates a delicious chunky meal-in-a-bowl. Just add bread and enjoy.
roasted squash soup with chicken croquettes
Adapted from Cooking Light
Use your leftover chicken or turkey to make the croquettes. Roast some pumpkin, kabocha or butternut squash for this delicious silky soup.
Ingredients
Roasted Squash Soup
- 2 pounds butternut squash (pumpkin or kabocha squash, can also be used)
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 3/4 cup finely chopped onion (about 3 ounces)
- 1/2 cup finely chopped carrot (about 2 ounces)
- 1/4 cup finely chopped celery (about 1 ounce)
- 3 garlic cloves, minced
- 4 cups chicken broth or stock
- 1 cup 2% reduced-fat milk (for richer soup, use regular milk or light cream)
- kosher salt & freshly ground black pepper, to taste
Chicken Croquettes
- 2 cups rotisserie chicken, finely chopped (about 8.5 ounces)
- 1 1/4 cups breadcrumbs, divided * (or gluten-free breadcrumbs)
- 2 tablespoons 2% reduced-fat milk (or regular milk)
- 1 1/2 teaspoons chopped fresh sage
- 1/2 teaspoon salt
- dash of freshly ground black pepper
- 1 large egg, lightly beaten
- 1 egg white
- 3 tablespoons olive oil, plus more if needed
- fresh sage leaves, for garnish (if desired)
Instructions
-
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
-
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.
-
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. 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.
-
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.
-
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.
-
Reheat soup. Divide evenly among 4 to 6 bowls; top with the desired number of croquettes. Garnish with fresh sage leaves, if using.
Recipe Notes
* For crispier croquettes, replace breadcrumbs with panko breadcrumbs. Regular or gluten-free.
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