Roasted Squash Soup With Turkey Croquettes Recipe

Name: Roasted Squash Soup With Turkey Croquettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat oven to 400u00b0.
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 400u00b0 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; saute 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.

2768

kcal

Calories

221

Fat

Carbs

131

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Soup:, 2 pounds butternut or kabocha squash, or pumpkin, 1 tablespoon honey, 1/4 teaspoon kosher salt, and more.

Yes, Roasted Squash Soup With Turkey Croquettes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Squash Soup With Turkey Croquettes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions