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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.
Prep Time: 00:05
Cook Time: 00:40
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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