Butternut Squash Soup with Turkey Croquettes

Cause Christmas has turkey too

This is a fairly simple soup to make but the recipe does require leftover turkey and fresh butternut squash. The recipe is adapted from Cooking Light Soup.

Cream of Butternut Soup with Turkey Croquettes

For soup

• 3 lbs butternut squash cut in half seeded and cleaned
• 3 large carrots diced fine
• 1 large onion diced fine
• 2 ribs celery diced fine
• 4 cloves garlic
• 2 tbsp chopped fresh oregano
• 6 cups chicken stock
• 1 cup heavy whipping cream
• Salt/pepper
• 2 tbsp butter

For Turkey Balls

• 2 cups finely chopped cooked dark turkey meat
• 1/3 cup mashed potatoes
• 1 1/2 cups breadcrumbs
• 2 tbsp buttermilk
• 1 tbsp chopped fresh oregano
• 1 egg

Drizzle squash halves with honey, salt and pepper and roast at 350 degrees until soft. Scoop flesh and mash. In a large stock pot heat butter and saute onion until golden. Add carrot and celery and saute until softened. Add garlic and oregano and saute until fragrant. Reserve 1/2 cup cooked vegetables then add mashed squash. Saute until squash begins to dry out then add chicken stock, bring to a boil then simmer until slightly thickened and squash dissolves. Meanwhile in a large bowl combine reserved 1/2 cup vegetables, 1/4 cup breadcrumbs and the remaining ingredients for the turkey balls. Mix well and refrigerate for an hour. When soup is ready puree in a blender then return to pan and bring to a low simmer. Add cream and season with salt and pepper. Cook until thickened, about 30 minutes. Meanwhile place remaining 1 1/2 cups breadcrumbs in a dish and pack turkey mixture into patties 1″ wide by 1/2″ thick. Roll turkey patties in breadcrumbs and pan fry in oil until golden on all sides. Serve soup with 2-3 croquettes and fresh oregano on top.