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Roasted Squash Soup With Turkey Croquettes

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fingerfood soups dinner lunch

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Ingredients

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

Dash of freshly ground black pepper

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

1 large egg, lightly beaten

1 egg white

2 1/2 tablespoons canola oil, divided

Fresh sage leaves (optional)

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