Photography: Randy Mayor; Styling: Jan Gautro
Yield:
4 servings (serving size: about 1 1/2 cups soup and 3 croquettes)

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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Reheat soup. Divide evenly among 6 bowls; top with croquettes. Garnish with fresh sage leaves, if desired.

Ratings & Reviews

Uber delicious

cshemeta
October 28, 2015
What is awesome about this soup is that it makes a TON and the turkey croquettes with the sage is just unbelievably good with the soup. A real winner. I must have made this 20 times. 

wiggieje's Review

wiggieje
February 25, 2013
Very good winter soup --- even when I subbed ground for regular turkey. I'd give it four stars if it hadn't turned out to be more work/mess than I anticipated.

LindaSNYC's Review

LindaSNYC
January 21, 2012
I made this with canned turkey (Yes, canned turkey!) which I chopped in the food processor. Had no onions, so used scallions. Served store-bought butternut squash soup separately and had the croquettes as the main course. We made 9 small croquettes (12 would be more suited to the soup floaters) and served three per person. They looked quite cute. Very tasty. However, I question the nutritional info. Can that be right? It is extremely high in fat and carbs if the info provided is in fact per serving and not for the whole recipe. Using the Weight Watchers formula, that comes out to 15 points per serving and that is NOT a light recipe in my book.

MIJenn's Review

MIJenn
December 13, 2010
Lovely on a winter's night. I also used ground turkey, and had to add extra panko to get my croquettes for hold their shape. Handle with care in the pan, but if they do fall apart a little, they are just as delicious. My new immersion blender made short work of the soup. Served with warm smoked cheddar-bacon drop biscuits from CL.