Creamy Roasted Butternut Squash Soup with Crispy Chicken Croquettes: A Hearty & Flavorful Meal

There’s nothing quite like a warm, comforting bowl of soup, especially when the weather turns crisp. But what if that soup could be elevated into an unforgettable, full-fledged meal? Enter our luxurious Roasted Squash Soup with Chicken Croquettes. This dish isn’t just a meal; it’s an experience. Imagine a silky-smooth, naturally sweet roasted squash soup, perfectly complemented by golden, crunchy homemade chicken croquettes. While it’s particularly delightful on a chilly day, its vibrant flavors and satisfying textures make it a truly delicious choice any time of the year.

This recipe is a testament to how simple ingredients, when prepared with a little love and smart techniques, can create culinary magic. The creamy, rich soup offers a comforting warmth, while the savory croquettes add a delightful crunch and protein boost, turning your bowl of soup into a complete and incredibly satisfying dinner. And the best part? These irresistible croquettes are effortlessly made using convenient rotisserie chicken, making this gourmet meal surprisingly simple to achieve. Trust us, they’re so good, you might just find yourself sneaking a few straight from the pan!

Why You’ll Love This Roasted Squash Soup & Chicken Croquettes Recipe

This recipe stands out for several reasons, making it a perfect addition to your culinary repertoire. Firstly, it offers an incredible depth of flavor. Roasting the squash caramelizes its natural sugars, enhancing its sweetness and giving the soup a richer, more complex taste than simply boiling it. Secondly, the combination of textures is simply divine – the velvety smooth soup contrasts beautifully with the crispy, savory croquettes, ensuring every bite is exciting. Thirdly, it’s incredibly versatile. You can adapt the seasonings to your preference, and the croquettes are a fantastic way to utilize leftover chicken or even turkey, reducing food waste and making meal prep a breeze.

Beyond taste and texture, this meal is hearty and wholesome. Butternut squash is packed with vitamins and fiber, making the soup a nutritious base. The chicken croquettes provide lean protein, ensuring you feel full and satisfied. Plus, with options for gluten-free breadcrumbs, this dish can cater to various dietary needs without compromising on flavor or enjoyment. It’s truly a crowd-pleaser that looks impressive but is surprisingly easy to make.

Gather Your Ingredients for the Ultimate Roasted Squash Soup

Crafting this magnificent soup begins with selecting the finest ingredients. Each component plays a crucial role in building the layered flavors and luxurious texture that define this dish. Here’s what you’ll need, along with some helpful tips for substitutions and variations:

Butternut Squash: The star of our soup! Butternut squash roasts beautifully, developing a sweet, nutty flavor and a creamy texture. You can also use other winter squash varieties like pumpkin or kabocha squash for equally delicious results. Ensure it’s firm and heavy for its size.
Honey: A touch of honey (or real maple syrup) enhances the natural sweetness of the squash and contributes to the soup’s wonderfully silky-smooth texture, balancing the savory elements.
Kosher Salt: Essential for seasoning. Remember that kosher salt has larger flakes and is less dense than table salt. If you’re using table salt as a substitute, use approximately two-thirds of the amount specified for kosher salt to avoid over-salting.
Freshly Ground Black Pepper: Adds a hint of spice and aroma that complements the squash.
Olive Oil: Used for sautéing the aromatics and roasting the squash. Extra-virgin olive oil is a healthy choice, offering a pronounced peppery and fruity flavor that enhances the overall taste profile.
Onion, Carrot & Celery (Mirepoix): These finely chopped vegetables form the aromatic foundation of the soup, building a rich base of flavor. They are gently sautéed to release their sweet and savory notes.
Fresh Garlic: Finely minced, fresh garlic brings a pungent, aromatic kick that deepens the savory profile of the soup.
Chicken Broth: The liquid base for our soup. Use your favorite high-quality prepared broth or stock. If you have homemade chicken stock on hand, it will elevate the flavor significantly, adding an unparalleled richness.
Milk: Reduced-fat milk is recommended for a lighter soup. For a richer, more indulgent experience, opt for regular whole milk or light cream. This addition contributes to the soup’s creamy consistency.

Step-by-Step: Preparing Your Creamy Roasted Squash Soup

The process of making this soup is straightforward, starting with roasting the squash to bring out its best flavors. This hands-on guide will walk you through each critical step.

Preheat Oven & Prep Squash: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper for easy cleanup. Carefully cut the squash in half lengthwise. Using a spoon, discard the seeds and stringy membrane from the squash halves.
Roast the Squash: Place the squash halves, cut-sides up, on the prepared baking sheet. Drizzle each half generously with honey, ensuring a subtle sweetness permeates the flesh. Sprinkle evenly with ½ teaspoon of kosher salt and ¼ teaspoon of freshly ground black pepper. Roast for approximately 1 hour, or until the squash is very tender when pierced with a fork. The flesh should be soft and slightly caramelized. Allow it to cool slightly before handling.
Scoop & Discard: Once cooled enough to handle, use a spoon to carefully scoop the tender roasted squash flesh out of its skin. Be gentle, as the roasted skin can be brittle and might tear easily. Ensure no bits of skin make it into the scooped squash, as we are aiming for a velvety-smooth soup texture. Discard the skin.

While the Squash Roasts: Building the Soup Base

Don’t just stand there watching the oven! This is the perfect time to build the aromatic foundation for your soup, adding layers of flavor while your squash transforms into golden goodness.

Sauté Aromatics: Heat 1 tablespoon of olive oil in a small Dutch oven or a large saucepan over medium-high heat. Add the finely chopped onion, carrot, celery, and minced garlic. Sauté for about 10 minutes, stirring occasionally, until the vegetables are tender and fragrant. This step is crucial for developing the deep, sweet flavors that will form the backbone of your soup.
Reserve Vegetables for Croquettes: Once tender, remove ¾ cup of the sautéed vegetables from the pan and set them aside. These will be incorporated into your chicken croquettes, ensuring a cohesive flavor profile between the soup and its topping.
Simmer with Broth: Add the chicken broth to the Dutch oven or pan with the remaining vegetables. Bring to a simmer over medium heat and cook for 12 minutes, allowing the flavors to meld beautifully.

Now, let’s incorporate that beautifully roasted squash into our simmering base.

Add Roasted Squash: Stir the scooped roasted squash into the broth and vegetable mixture. Reduce the heat to low and let it simmer for another 15 minutes, allowing the flavors to fully meld and the squash to soften further.
Achieve Velvety Smoothness: For that signature creamy texture, it’s time to blend the soup. You have a couple of options:
- Immersion Blender: If you have an immersion blender, this is the easiest method. Carefully place the blender into the pot and blend directly until the soup is completely smooth and free of lumps.
- Standard Blender/Food Processor: Alternatively, carefully transfer the hot soup in batches to a standard blender or food processor. Make sure not to overfill, and vent the lid to allow steam to escape while blending (cover the vent with a kitchen towel to prevent splatters). Process until perfectly smooth, then pour it back into the pot.
Finish & Season: Stir in one cup of milk (or light cream, if you prefer a richer soup). Taste the soup and season generously with additional kosher salt and freshly ground black pepper as needed. Set the soup aside while you prepare the croquettes.

Crafting Crispy & Delicious Chicken Croquettes

These croquettes are the perfect savory counterpoint to the sweet squash soup. Using rotisserie chicken makes them incredibly quick to prepare, but feel free to use any leftover cooked chicken or even turkey.

Rotisserie Chicken: The ultimate shortcut! Finely chopped rotisserie chicken forms the delicious base of our croquettes. You can also use any cooked chicken breast or even leftover turkey.
Breadcrumbs: For that irresistible crispy exterior. While regular breadcrumbs work well, panko breadcrumbs will give you an extra light and crispy texture. Feel free to use gluten-free breadcrumbs if you’re adapting the recipe.
Milk: A small amount of reduced-fat or regular milk helps bind the croquette mixture and keeps it moist.
Fresh Sage: Finely chopped fresh sage is a game-changer here, offering an earthy, slightly peppery aroma that beautifully complements the chicken and squash. If you only have dried sage, use about one-third of the amount, as dried herbs are more concentrated.
Salt & Freshly Ground Black Pepper: To season the croquette mixture perfectly.
Eggs: You’ll need one large whole egg and one egg white. These act as binders, helping the croquettes hold their shape during cooking. Chilled or room temperature eggs work fine.
Olive Oil for Frying: Extra-virgin olive oil is a great choice for pan-frying due to its flavor and health benefits. As an alternative, you can use other neutral oils like avocado oil or refined coconut oil. It’s often advisable to avoid seed oils when heating to high temperatures, as some can become unstable.
Fresh Sage Leaves: Optional, but highly recommended for an elegant garnish and an extra pop of fresh flavor.

Assembling and Frying Your Croquettes

With all your ingredients ready, let’s bring these crispy delights to life!

Prepare the Croquette Mixture: In a medium bowl, combine the reserved sautéed vegetables, finely chopped rotisserie chicken, ¼ cup of breadcrumbs, milk, chopped fresh sage, salt, freshly ground black pepper, the lightly beaten large egg, and the egg white. Mix all the ingredients thoroughly until well combined.
Chill for Firmness: Cover the bowl and refrigerate the mixture for at least 30 minutes, or until it is firm enough to handle and shape easily. This chilling step is crucial to prevent the croquettes from falling apart during frying.
Shape the Patties: Once chilled, remove the mixture from the refrigerator. Shape it into 14 to 16 small, uniform patties. You can make them round or oval, whatever you prefer.
Coat with Breadcrumbs: Spread the remaining 1 cup of breadcrumbs on a plate. Gently press each croquette patty into the breadcrumbs, ensuring it’s fully coated on all sides. This creates a beautiful, crispy crust when fried.

Gluten-Free Option: Easily Adaptable

For those with gluten sensitivities or dietary preferences, this recipe is incredibly easy to make gluten-free. Simply substitute traditional breadcrumbs with your favorite gluten-free breadcrumbs. The result will be just as delicious and crispy!

Fry the Croquettes: Heat 3 tablespoons of olive oil in a nonstick skillet over medium heat. Once the oil is shimmering, carefully add half of the croquette patties to the pan, ensuring not to overcrowd the skillet. Cook for about 3 minutes on each side, or until they are beautifully golden brown and crispy.
Keep Warm & Repeat: Remove the cooked croquettes from the pan and place them on a plate lined with a paper towel to absorb any excess oil. Keep them warm while you repeat the frying procedure with the remaining patties, adding more oil to the skillet if necessary.

Serving Your Masterpiece: Roasted Squash Soup with Chicken Croquettes

Now for the grand finale! Bringing the soup and croquettes together for a truly stunning presentation and a delightful meal.

Reheat & Serve: Gently reheat your roasted squash soup until it’s warmed through. Ladle the hot soup evenly among 4 to 6 bowls, depending on your desired serving size.
Garnish & Enjoy: Top each bowl with the desired number of crispy chicken croquettes. For an extra touch of elegance and fresh flavor, garnish with a few fresh sage leaves.

Truly a Feast for the Eyes and Palate!

Just look at that vibrant color and appealing presentation! Each serving of this delightful soup, crowned with two or three golden-brown croquettes and a sprig of fresh sage, is a masterpiece. When you break apart the croquettes into the soup, they release their savory goodness, creating a delicious chunky texture that transforms the meal into an even heartier bowl. Serve with some crusty bread for dipping, and you have a complete and satisfying gourmet experience right at your dining table. This dish is perfect for a cozy family dinner or impressive enough to serve guests.

5 from 1 vote

Roasted Squash Soup with Chicken Croquettes

Adapted from Cooking Light

Utilize your leftover chicken or turkey to make these incredibly flavorful croquettes. Pair them with a homemade silky-smooth roasted butternut, pumpkin, or kabocha squash soup for a truly satisfying and gourmet meal. This dish is a seasonal delight that can be enjoyed all year round, offering comfort and incredible taste.

Servings 4 to 6 servings

Author Rosemary Stelmach

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 your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper for easy cleanup. This prepares your cooking surface for roasting the squash.
To prepare the soup’s main component, carefully cut the butternut squash in half lengthwise. Scoop out and discard the seeds and fibrous membrane using a spoon. Place the squash halves, cut-sides up, on the prepared baking sheet. Drizzle each half with honey, then sprinkle evenly with ½ teaspoon of salt and ¼ teaspoon of pepper. Bake for 1 hour, or until the squash is perfectly tender when pierced with a fork. Once cooked, let it cool slightly. Then, scoop out the soft, roasted squash flesh, ensuring no skin is included, and discard the skins.
For the soup base, heat 1 tablespoon of olive oil in a small Dutch oven or large saucepan over medium-high heat. Add the finely chopped onion, carrot, celery, and minced garlic. Sauté for about 10 minutes until the vegetables are tender and aromatic. Remove ¾ cup of these sautéed vegetables and set them aside – these will be used for your chicken croquettes. Add the chicken broth to the remaining vegetables in the Dutch oven or pan, and cook over medium heat for 12 minutes, allowing the flavors to meld. Stir in the roasted squash. Reduce the heat to low and simmer for another 15 minutes. Use an immersion blender directly in the pot to make the soup silky smooth. Alternatively, carefully transfer the soup in batches to a food processor or standard blender and process until smooth before returning it to the pan. Finally, stir in 1 cup of milk (or light cream for a richer texture) and season the soup to taste with additional salt and freshly ground black pepper. Set the finished soup aside.
To prepare the chicken croquettes, combine the reserved sautéed vegetables, finely chopped rotisserie chicken, ¼ cup of breadcrumbs, 2 tablespoons milk, 1½ teaspoons chopped fresh sage, ½ teaspoon salt, a dash of freshly ground black pepper, one lightly beaten large egg, and one egg white in a bowl. Mix thoroughly until all ingredients are well combined. Cover the mixture and refrigerate for at least 30 minutes, or until it’s firm enough to easily shape. Once chilled, form the mixture into 14 to 16 small patties. Spread the remaining 1 cup of breadcrumbs on a plate and press each patty into the breadcrumbs, coating all sides evenly to create a crispy exterior.
Heat 3 tablespoons of olive oil in a nonstick skillet over medium heat. Once the oil is hot and shimmering, carefully add half of the prepared croquette patties to the pan, making sure not to overcrowd the skillet. Cook for approximately 3 minutes on each side, or until they are beautifully golden brown and have a crispy crust. Remove the cooked croquettes from the pan and keep them warm (e.g., on a plate loosely covered with foil or in a low oven). Repeat this frying procedure with the remaining patties, adding more oil to the skillet if needed to maintain consistent cooking.
To serve, gently reheat the soup if it has cooled. Divide the warm soup evenly among 4 to 6 bowls. Artfully top each serving with the desired number of crispy chicken croquettes. For a final flourish, garnish with fresh sage leaves, if you have them, adding an aromatic touch and visual appeal.

Recipe Notes

* For crispier croquettes, we highly recommend replacing standard breadcrumbs with panko breadcrumbs. Panko provides a lighter, airier, and crunchier texture. This substitution works perfectly with both regular and gluten-free panko varieties, ensuring your croquettes achieve that ideal golden crispness.

Make Ahead Tip: Both the roasted squash soup (before adding milk) and the raw croquette mixture can be prepared a day in advance and stored separately in the refrigerator. This makes assembling the meal quicker on busy weeknights.

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Cooked croquettes can be stored separately for 2-3 days. Reheat soup gently on the stove. Reheat croquettes in a dry skillet or oven for best crispness.

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More Creamy Soups to Enjoy…

If you loved this roasted squash soup, be sure to explore more of our comforting and creamy soup recipes that are perfect for any season:

Creamy (or Not) Roasted Tomato Soup
Ina Garten’s Shrimp Bisque
Carrot Ginger Soup with Roasted Vegetables