5 October 2011

Spooky Roasted Squash Soup with Leftover Turkey Croquettes

roasted squash soup with leftover turkey or chicken croquettes
Roasted Squash Soup with Leftover Turkey Croquettes

Halloween is a time to go a bit over the top with garish make-up, outlandish outfits and truly diabolical dishes. And if anyone asks, just say you're doing it for the kids. But since you are preparing dishes for yourself as well as the "little goblins" in keeping with your health conscious lifestyle, the recipes below will prevent you from denying yourself any delicious treats.
We are so glad you have joined us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies and one gent in two neighbouring countries, Canada and the United States, get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! Every month millions of readers turn to Cooking Light for recipes, advice on nutrition and fitness. This months theme Spooks is hosted by Jerry of  Jerry's Thoughts, Musings and Rants.  Do you have a spooky Hallowe'en recipe that fits in with our orange or black theme? Join in using the Linky below or link to this post.

On another note don't forget to enter to win the Tates Bake Shop giveaway. Draw date is on Thanksgiving. And speaking of Thanksgiving do you have any leftover turkey?
Lets see what we have cooking up this month at the Cooking Light Virtual Supper Club.

Sandi of The Whistlestop Cafe starts us off with Devilish Eggs, each one a perfect little bundle.

Mary Ann of Meet Me in the Kitchen brings along Sweet Potato and Black Bean Empanadas for ghouls of all ages.

I decided to start off with a soup of roasted butternut squash or pumpkin with plenty of mellow garlic. Roasted Squash Soup with Turkey Croquettes uses up that leftover turkey or chicken from the holiday bird for an exceptional addition to the soup with a hint of summer sage. Leftover turkey, breadcrumbs, and egg combine to make crisp croquettes that nestle in this velvety squash soup. Panko breadcrumbs are extra crisp, but you can use plain dry breadcrumbs, if you prefer. This was a light textured soup and definitely worth making again and again.

Jerry of Jerry's Thoughts, Musings and Rants brings our main dish which he dubs "Dracula's Revenge", a show stopping medley of pasta, sausage and plenty of garlic sure top ward off any lurking vampires in the middle of the night.

Roz of La Bella Vita  ends our meal on a sweet note with Chocolate Spiderweb Cookies. Can you eat just one!!!!

Jamie of Mom's Cooking Club joins in making an addictive Devilishly Divine Peanut Butter Caramel Corn for a snack or dessert.


**Roasted Squash Soup with Turkey Croquettes**

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 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.




You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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25 comments:

  1. A very comforting soup! I really love the addition of turkey croquettes.

    Cheers,

    Rosa

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  2. this looks wonderful Roz - hen I get back from Italy I'll have to give this a try.

    My Dracula's Revenge casserole is posted.

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  3. Soup's on...fall is definitely here and this is what my belly needs.

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  4. Oh, I absolutely love the idea of this! So seasonal and I think I may love squash-type soups even more were I to put turkey meatballs in them. It's pretty genius. YUM!

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  5. I stocked up on fall/winter squash at our last farmer's market on Saturday. There's a comfort in having them and now another delicious way in which to use them.

    Best,
    Bonnie

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  6. looks very tasty meatballs estasopa with glasses .... beautiful picture, very funny ... bsssMARIMI

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  7. I'm betting the spookiness of this dish is how quickly it disappears!

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  8. This soup looks delish and I love the little croquette with eyeS! Definitely spooky!

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  9. oooh, I love a Spooky Soup... we're making them at our tea room in preparation for Halloween, along with Creepy Cupcakes and Scary Scones!... I love your recipe and those Turkey croquettes looks very yummy!

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  10. What a great combination:) I have a carrot soup w/ special shrimps on top..it reminds me of this..the presentation etc..
    Thank you.

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  11. I'm wanting those croquettes badly right now! Nice idea to stick themin soup rather than covering them with gravy!

    Your supper club really had some amusing recipe ideas too. LMAO at the Dracula one.

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  12. It looks hearty and delicious for these cool fall days.

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  13. A delicious soup Valli!! look delicious I love your autumn plates!!gloria

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  14. After this heatwave summer, I'm thrilled for fall and fall foods. Your soup looks fantastic! Sounds so great with the garlic and sage.

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  15. The soup alone sounds marvelous and I love the idea of topping it with croquettes! so delicious.

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  16. You had me at the title...squash soup and turkey croquettes, but those spooky eyes were kind of scary. Gonna try this one.

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  17. This soup looks and sounds so perfect for these days of fall! I love your selection Val! This was a fun theme and pushed me out of my comfort box with the cookies. This recipe will soon be savored in my house! Great photos! It's nice to be back to blogging with my wonderful friends!

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  18. The addition of the turkey croquettes is a fun and perfect choice. I love this time of year for these flavors.

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  19. Perfect for our leftover turkey next week.
    Rita

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  20. My Spanish background screams for croquettes and combining them with this soup I would call it perfection. Another winner Val.

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  21. I love squash soup so much, but yours looks even better with those lovely turkey croquettes bobbing in it. I love this. :-)

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  22. Ohhh, everyone's getting all soupy for Hallowe'en. I LOVE squash soup and although squashes are just starting to appear on the market here, it's still too warm to get cosy with a soup. I want to get cosy with a soup! :)

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  23. your croquettes have eyes! and they're drowning in soup! but hey, what a way to go--it's a stellar soup. :)

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  24. I feel something is watching me - LOL! What a great way to use turkey left-overs. I'm going to remember this when we are knee-deep in turkey for our Thanksgiving holiday next month.

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  25. A perfect soup for fall...especially with those spooky little croquettes. :)

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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