Get ready to embark on a mouthwatering journey that will transform your ordinary dinner into an extraordinary gastronomic experience! This roasted squash soup with turkey croquettes isn't just a meal—it's a comforting embrace of autumn flavors that will make your taste buds dance with delight. Imagine velvety, rich butternut squash soup perfectly complemented by crispy, golden turkey croquettes that crunch with every bite. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this recipe promises to be your new seasonal obsession.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 butternut squash, halved and seeded
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cups chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 cup cooked turkey, shredded
- 1/2 cup breadcrumbs
- 1 egg
- Oil for frying
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-40 minutes, or until the flesh is tender when pierced with a fork. Remove from the oven and let cool slightly.
- While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5-7 minutes, or until the onion is translucent and fragrant.
- Once the squash is cool enough to handle, scoop the flesh out of the skin and add it to the pot with the sautéed onions. Stir to combine.
- Add the chicken broth to the pot and bring the mixture to a simmer. Allow it to cook for about 15 minutes to let the flavors meld together.
- Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth. Return the blended soup to the pot.
- Stir in the heavy cream and season with salt and pepper to taste. Keep the soup warm over low heat while you prepare the turkey croquettes.
- In a mixing bowl, combine the shredded cooked turkey, breadcrumbs, and egg. Mix well until all ingredients are thoroughly combined. Season with salt and pepper to taste.
- Form the turkey mixture into small patties or croquettes, about the size of your palm.
- Heat oil in a frying pan over medium heat. Once hot, carefully add the turkey croquettes to the pan, cooking in batches if necessary to avoid overcrowding. Fry for about 4-5 minutes on each side, or until golden brown and crispy.
- Once cooked, remove the croquettes from the pan and place them on a paper towel-lined plate to drain any excess oil.
- To serve, ladle the roasted squash soup into bowls and top with a few turkey croquettes. Enjoy your delicious roasted squash soup with turkey croquettes!
Tips
- Choose a ripe butternut squash with deep orange color for the most robust flavor.
- When roasting squash, ensure it's cut-side down to retain maximum moisture and caramelize naturally.
- Use an immersion blender for smoother soup texture and easier cleanup.
- For extra crispy croquettes, refrigerate the mixture for 30 minutes before forming and frying.
- Don't overcrowd the pan when frying croquettes—this ensures a crisp, even golden-brown exterior.
- If you have leftover turkey from Thanksgiving, this recipe is a perfect way to repurpose it.
- For a gluten-free version, substitute breadcrumbs with almond flour or gluten-free panko.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 20g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 85mg
