Roasted Squash Soup with Turkey Croquettes

Photography: Randy Mayor; Styling: Jan Gautro

Leftover turkey, breadcrumbs, and egg combine to make crisp croquettes that nestle in velvety squash soup. Panko breadcrumbs are extracrisp, but you can use plain dry breadcrumbs, if you prefer.

Yield: 4 servings (serving size: about 1 1/2 cups soup and 3 croquettes)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 602
  • Calories from fat: 28%
  • Fat: 18g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 8.6g
  • Polyunsaturated fat: 4.6g
  • Protein: 33g
  • Carbohydrate: 77g
  • Fiber: 11g
  • Cholesterol: 100mg
  • Iron: 4.5mg
  • Sodium: 1375mg
  • Calcium: 282mg

Ingredients

  • Soup:
  • 2 pounds butternut or kabocha squash, or pumpkin
  • 1 tablespoon honey
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon canola oil
  • 3/4 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/4 cup finely chopped celery
  • 3 garlic cloves, minced
  • 4 cups fat-free, less-sodium chicken broth
  • 1 cup 2% reduced-fat milk
  • 1/4 teaspoon kosher salt
  • Dash of freshly ground black pepper
  • Croquettes:
  • 2 cups leftover cooked turkey, finely chopped
  • 1 3/4 cups panko breadcrumbs, divided
  • 2 tablespoons 2% reduced-fat 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
  • 2 1/2 tablespoons canola oil, divided
  • Fresh sage leaves (optional)

Preparation

  1. Preheat oven to 400°.
  2. To prepare soup, cut squash in half lengthwise. Discard seeds and membrane. Place squash, cut-sides up, on a foil-lined baking sheet. Drizzle with honey; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 400° for 1 hour or until tender; cool. Scoop out squash with a spoon; discard skin.
  3. Heat 1 teaspoon oil in a 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 pan; cook over medium heat 12 minutes. Stir in squash. Reduce heat; simmer 15 minutes. Place soup in food processor; process until smooth. Add 1 cup milk, 1/2 teaspoon salt, and dash of pepper; set aside.
  4. To prepare croquettes, combine reserved vegetables, turkey, 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 12 (1-inch-thick) patties; press 1 1/2 cups breadcrumbs onto patties.
  5. Heat 3 3/4 teaspoons oil in a nonstick skillet over medium heat. Add 6 patties to pan; cook 3 minutes on each side or until golden brown. Remove croquettes from pan; keep warm. Repeat procedure with remaining oil and patties.
  6. Reheat soup. Divide evenly among 6 bowls; top with croquettes. Garnish with fresh sage leaves, if desired.
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