Butternut Squash Soup with Turkey Meatballs

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By Corinne

I tend not to eat a lot of soup in the summer, with the exception of a fresh dilly bean soup that is my go to summer soup fix. But all it takes is the first rainy September day to rekindle my love of soup in preparation for the cold, snowy months ahead. Today wasn’t really a soup day, it was a glorious fall day, one where if you close your eyes and feel the sun on your face you might imagine that summer is still here for a few moments more. But still, I love soup and this is a good one for the fall as the squashes are coming in 🙂

This soup is inspired by Deb Perlman’s Carrot Soup with Turkey Meatballs.

Like most soups, this one freezes well.

Serves: 6

Time: 1 hour

You will need:

  • 2 tbsp butter
  • 1 large onion chopped
  • 1-2 stalks of celery chopped
  • 1 carrot, peeled if you like, chopped
  • 2 large clove minced
  • 3 generous cups of butternut squash, peeled and cubed
  • 7 cups water 3-4 tbsp veggie bouillon or equal amount of chicken stock
  • a generous handful of fresh spinach for each bowl of soup

For the meatballs:

  • 1 lb ground turkey
  • 2 tbsp chopped fresh parsley
  • 1/4 cup fresh breadcrumbs (to make this GF, leave out the breadcrumbs, the meatballs will still stick together fine, I find the bread crumbs just gives them a smidge of extra tenderness)
  • 2 tbsp milk
  • 1/2 cup grated asiago cheese
  • 1 minced clove of garlic
  • salt and pepper

In a large pot over medium heat, add the butter, chopped onion, celery and carrot. Cook, stirring occasionally while you prep the butternut squash. Cut off ends, and peel and cube. I usually peel with a vegetable peeler, but a sharp knife also works. I love toasting my squash seeds the same way you can do pumpkin seeds. I usually mean to use them as a garnish, but sometimes we eat them before the soup is done 🙂

Add the squash and the water and bring to a gentle boil. While the squash is cooking, prep the meatballs. Add the 2 tbsp of milk to the bread crumbs, then add all ingredients together and mix.  Cook until squash is tender, and then using an immersion blender, blend until smooth and return to a boil.

After the soup is blended, form the meatballs, rolling into about one inch balls and dropping into the soup. I find this easier with wet hands as generally ground turkey and chicken is more ‘sticky’ than ground beef. Once all meatballs have been added, simmer for ten to fifteen minutes to ensure all are cooked through.

Shred or cut a generous handful of spinach into each serving bowl. Ladle hot soup over shredded spinach. Garnish with asiago if desired.

When I freeze this soup, I do so without the spinach. I like adding the spinach to the bowl rather than directly to the pot as it wilts but still retains a nice texture.

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