Categories: soup- chowder-stew- chili

Ingredients

• 1 Tbsp. olive or vegetable oil, plus more for frying
• 1 small onion, finely diced
• 1 medium carrot, finely diced
• 1 rib celery, finely diced
• 3 to 4 cups chicken broth or turkey stock
• 2 to 3 cups cubed leftover roasted squash
• 1 cup whole milk
• Salt and ground black pepper, to taste
• Ground red pepper (cayenne), to taste
• 2 cups finely diced or shredded leftover cooked turkey
• 1 3/4 cups plain dry bread crumbs OR Panko bread crumbs, divided
• 1 1/2 tsp. minced fresh sage
• 2 eggs. lightly beaten
• 2 Tbsp. cornmeal

Directions

1. Heat 1 Tbsp. of oil in a saucepan or Dutch oven over medium-high heat. Add onion, carrot, and celery and sauté 10 minutes or until tender. Remove 1/2 cup vegetables; set aside. Stir in the broth, bring to a boil; reduce heat and simmer 10 minutes. Add the squash and simmer 15 minutes. using an immersion blender, or working in batches in a traditional blender, puree soup to desired consistency. Return mixture to pot; add milk and season with salt, pepper and cayenne. Keep warm.

2. For the croquettes:

3. Combine the 1/2 cup reserved vegetables, the turkey, 1/4 cup bread crumbs, sage, eggs and cornmeal and mix well. Place the remaining bread crumbs in a shallow dish. Shape mixture into 8 to 12 patties. Coat each patty with breadcrumbs. Chill patties 30 minutes or until firm.
4. heat enough oil to coat a 10 to 12-inch skillet over medium heat. Cook patties (in batches if necessary) until golden brown on both sides, about 3 minutes per side. Drain on paper towels.
5. To serve, ladle soup into shallow bowls. op each bowl of soup with 2 to 3 croquettes. Serve immediately.

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