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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)

Description

Leftover Turkey, Breadcrumbs, And Egg Combine To Make Crisp Croquettes That Nestle In Velvety Squash Soup. Panko Breadcrumbs Are Extracrisp, But You Can Use Plain Dry Breadcrumbs, If You Prefer.

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