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.
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.
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.
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