We recently signed up for biweekly delivery of organic vegetables from Farm Fresh to You. I’ve always loved the idea of getting a box of veggies from local farm straight to my door, but I’ve never really made the time to sign up for the service. A few weeks ago, they had a person going door to door and I bit the bullet and signed us up.
In our first box, we had some butternut squash and with the recent rain storms that have been hitting Southern California, I knew it was the perfect time to make it. Let’s face it, it’s going to be in the 80s by Thursday so I had to jump on it quick.
I busted out my trusty Cooking Light Soups & Stews recipe and pulled out this puppy. Boy was it GOOD!! One small warning though…when it tells you to put it in a food processor, don’t put it in the blender instead. Trust me on this one.
YIELD: 4 servings (serving size: about 1 1/2 cups soup and 3 croquettes)
COURSE: Main Dishes, Soups/Stews
Ingredients
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)
Preparation
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 with a spoon; discard skin.
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.
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.
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.
Reheat soup. Divide evenly among 6 bowls; top with croquettes. Garnish with fresh sage leaves, if desired.
Nutritional Information
Amount per serving
- Calories: 602
- Calories from fat: 28%
- Fat: 18g
- Saturated fat: 3.5g
- Monounsaturated fat: 8.6g
- Polyunsaturated fat: 4.6g
- Protein: 33g
- Carbohydrate: 77g
- Fiber: 11g
- Cholesterol: 100mg
- Iron: 4.5mg
- Sodium: 1375mg
- Calcium: 282mg
