Roasted Squash Soup with Turkey Croquettes

Roasted Squash Soup with Turkey Croquettes
Photo by Photography: Randy Mayor

Ingredients

  • ½ teaspoon salt
  • 2 pounds butternut or kabocha squash, or pumpkin
  • ¼ teaspoon kosher salt
  • 3 garlic cloves, minced
  • ¼ teaspoon kosher salt
  • 4 cups fat-free, less-sodium chicken broth
  • ½ cup finely chopped carrot
  • + 18 more ingredients
    • ¾ cup finely chopped onion
    • 1 teaspoon canola oil
    • ¼ teaspoon freshly ground black pepper
    • 2 tablespoons 2% reduced-fat milk
    • 2 cups leftover cooked turkey, finely chopped
    • 1 ¾ cups panko breadcrumbs, divided
    • ¼ cup finely chopped celery
    • Fresh sage leaves (optional)
    • 1 large egg, lightly beaten
    • 1 ½ teaspoons chopped fresh sage
    • Dash of freshly ground black pepper
    • 1 cup 2% reduced-fat milk
    • 1 egg white
    • Dash of freshly ground black pepper
    • 2 ½ tablespoons canola oil, divided
    • 1 tablespoon honey
    • Soup:
    • Croquettes:

Preheat oven to 400°. 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 ...

View full recipe at My Recipes

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