Ginger Acorn Squash Soup With Thai Meatballs

Need to break out of the chili and beef stew rut? This buttery soup packs all of the flavors of Thailand- green onion, ginger, cilantro- with you being able to stay on your couch. Topped with beautifully flavor bombs of beefy goodness, the Thai meatballs are a perfect sidekick to this not-so-average winter soup.

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Servings: 6

Prep Time: 00:05

Cook Time: 00:40

Main Ingredients

for the soup-

3 acorn sqaush

3/4 cup chicken stock

1/4 cup orange juice

1 t coconut milk or cream

1 teasooon fresh ginger

1/4 teaspoon dried ginger

salt and pepper to taste

for the meatballs-

2 pounds meat, i liked beef and venison

1/4 cup green onion

1/2 cup cilantro

1 teaspoon garlic powder and onion

1 tablespoon fresh ginger

2 tablespoon soy sauce

2 teaspoons fish sauce

2 teaspoons sesame oil

1 teaspoon rice vinegar

1/4 teaspoon salt and pepper


1Preheat oven to 400.

2Cut acorn squash in half, placing cut side down on lined baking sheet (easy clean up). Roast for 30-40 minutes, until fork tender.

3Meanwhile, prep meatballs. In a large mixing bowl, combine all of the meatball ingredients. Scoop and roll into one-inch balls. If baking them off, toss them into a line baking sheet or greased glass pan and slide into the oven for the squash's final 20 minutes. If frying, heat a few tablespoons of coconut oil in a deep pan over medium heat and fry off on all sides until crispy and browned (about 5 minutes per batch).

4Remove squash from the oven and scoop flesh into food processor/blender. Add the other soup ingredients and puree until smooth and creamy. Taste and adjust seasonings to your liking.

5Serve in the hollowed squashes or in a bowl. Garnish with meatballs and fresh cilantro.

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