Ginger Acorn Squash Soup with Thai Mini Meatballs

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5 from 4 reviews



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

  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/4 small yellow onion, minced
  • 2 minced garlic cloves
  • 3 tablespoons minced fresh cilantro
  • 1 tablespoon coconut aminos
  • 1 teaspoon fish sauce
  • 1 teaspoon toaste sesame oil
  • 1/2 teaspoon fresh minced ginger
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon red pepper flakes
  • salt and pepper, to taste
  • 34 tablespoons coconut oil


  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.


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