Roasted Squash Soup with Turkey Croquettes

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon canola oil 
• 2.5 tablespoons canola oil divided
• 0.5 cup carrots finely chopped
• 0.3 cup celery finely chopped
• 1 large eggs lightly beaten
• 1  egg white 
• 4 cups fat-free less-sodium chicken broth fat-free
• 1.5 teaspoons fresh sage fresh chopped
• 3  garlic cloves minced
• 1 tablespoon honey 
• 2 pounds kabocha squash 
• 0.3 teaspoon kosher salt 
• 0.3 teaspoon kosher salt 
• 1 cup low fat milk 2% reduced-fat
• 2 tablespoons low fat milk 2% reduced-fat
• 0.8 cup onion finely chopped
• 1.8 cups panko breadcrumbs divided
• 1 Dash pepper black freshly ground
• 1 Dash pepper black freshly ground
• 0.5 teaspoon salt 
• 2 cups turkey leftover cooked finely chopped

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• aluminum foil

Directions

1. Preheat oven to 40
2. To prepare soup, cut squash in half lengthwise. Discard seeds and membrane.
3. Place squash, cut-sides up, on a foil-lined baking sheet.
4. Drizzle with honey; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
5. Bake at 400 for 1 hour or until tender; cool. Scoop out squash with a spoon; discard skin.
6. Heat 1 teaspoon oil in a saucepan over medium-high heat.
7. Add onion, carrot, celery, and garlic; saut 10 minutes or until tender.
8. Remove 3/4 cup vegetables; set aside.
9. Add broth to pan; cook over medium heat 12 minutes. Stir in squash. Reduce heat; simmer 15 minutes.
10. Place soup in food processor; process until smooth.
11. Add 1 cup milk, 1/2 teaspoon salt, and dash of pepper; set aside.
12. 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.
13. Heat 3 3/4 teaspoons oil in a nonstick skillet over medium heat.
14. Add 6 patties to pan; cook 3 minutes on each side or until golden brown.
15. Remove croquettes from pan; keep warm. Repeat procedure with remaining oil and patties.
16. Reheat soup. Divide evenly among 6 bowls; top with croquettes.
17. Garnish with fresh sage leaves, if desired.