Roasted Squash Soup with Turkey Croquettes

Healthy Recipes : Roasted Squash Soup with Turkey Croquettes

The recipes below will prevent you from denying yourself any delicious treats. Leftover turkey (or fresh if you are so inclined), breadcrumbs, and egg combine to make crisp croquettes that nestle in velvety squash soup. Panko breadcrumbs are extra crisp, but you can use plain dry breadcrumbs, if you prefer. This looked quite cute. It is also a light textured soup and definitely worth making again and again.

(Make 4 serves)

Amount per serving (about 1 1/2 cups soup and 3 croquettes): 602 Calories, 33 g. Protein, 77 g. Carbohydrates, 11 g. Dietary Fiber, 18 g. Fat (3.5 g sat , 8.6 g mono), 100 mg. Cholesterol, 1,375 mg. Sodium, 282 mg. Calcium.



  • 2 lb. of butternut or kabocha squash, or pumpkin, cut in half lengthwise, discard seeds and membrane
  • 1 Tbsp. of honey
  • 1/4 tsp. of kosher salt
  • 1/4 tsp. of freshly ground black pepper
  • 1 tsp. of canola oil
  • 3/4 cup of finely chopped onion
  • 1/2 cup of finely chopped carrot
  • 1/4 cup of finely chopped celery
  • 3 garlic cloves, minced
  • 4 cups of fat-free, less-sodium chicken broth
  • 1 cup of 2-percent reduced-fat milk
  • 1/4 tsp. of kosher salt
  • Dash of freshly ground black pepper


  • 2 cups of leftover cooked turkey, finely chopped
  • 1 3/4 cups of panko breadcrumbs, divided
  • 2 Tbsp. of 2-percent reduced-fat milk
  • 1 1/2 tsp. of chopped fresh sage
  • 1/2 tsp. of salt
  • Dash of freshly ground black pepper
  • 1 large egg, lightly beaten
  • 1 egg white
  • 2 1/2 Tbsp. of canola oil, divided
  • Fresh sage leaves (optional)


  • Preheat oven to 400 degrees F.
  • To make soup, place squash, cut-sides up, on a foil-lined baking sheet. Drizzle with honey, sprinkle with 1/4 tsp. of salt and 1/4 tsp. of pepper.
  • Bake until tender (about 1 hour), let’s cool. Scoop out squash with a spoon, discard skin.
  • In saucepan over medium-high heat, heat 1 tsp. of oil, add onion, carrot, celery, and garlic, sauté until tender (about 10 min). Remove 3/4 cup of vegetables, set aside.
  • Add broth to pan, cook over medium heat about 12 min. Stir in squash. Reduce heat to low, simmer about 15 min.
  • Place soup in food processor (don’t place in blender), process until smooth. Add 1 cup of milk, 1/2 tsp. of salt, and dash of pepper, set aside.
  • To make croquettes, combine reserved vegetables, turkey, 1/4 cup of breadcrumbs, milk, sage, salt, black pepper and egg. Cover and refrigerate until firm (about 30 min).
  • Shape into 12 (1-inch-thick) patties, press 1 1/2 cups of breadcrumbs onto patties.
  • In non-stick frying pan over medium heat, heat 3 3/4 tsp. of oil, add 6 patties to pan, cook until golden brown (about 3 min on each side).
  • Remove croquettes from pan, keep warm. Repeat procedure with remaining oil and patties.
  • Reheat soup. Divide evenly among 6 serving bowls, top with croquettes. Garnish with fresh sage leaves, if desired.

Source : CookingLight

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