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.
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.
* For crispier croquettes, replace breadcrumbs with panko breadcrumbs. Regular or gluten-free.