Ginger Acorn Squash Soup with Thai Mini Meatballs

Prep Time 40 mins
Cook Time 15 mins
Total Time 0:55
Yields 4


    For the soup

    • 3 medium acorn squash*
    • 1 cup vegetable broth
    • 1 tablespoon heavy cream or coconut milk
    • 1 teaspoon red curry paste
    • 1 teaspoon fresh minced ginger
    • salt and pepper, to taste
    • fresh cilantro, for garnishing

    For the meatballs


    1. Preheat oven to 400 degrees F.
    2. Cut acorn squash in half, place cut side down on a parchment paper lined baking sheet, and bake for 35-40 minutes, until squash is soft to touch.
    3. When the squash has 15 minutes left to cook, mix all ingredients for meatballs (except coconut oil) in a large bowl until well combined. Using a tablespoon scoop, scoop and shape 20-25 meatballs. Place a medium sauté pan over medium heat, add meatballs making sure not to crowd the pan, and cook meatballs on all sides for 2-3 minutes. This should cook the meatballs through completely.
    4. Once squash is done cooking, scoop out the cooked acorn squash from the skin and add to a food processor or high speed blender (I used my blendtec). Add the rest of the ingredients for the soup and puree until smooth.
    5. Top soup with meatballs and fresh cilantro. Serve immediately.


    Recipe Notes

    *If you want to serve the soup in a squash, buy more to bake and then serve soup inside.
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