Coconut Curry Butternut Squash Soup with Thai Chicken Meatballs

🧂 Ingredients

• 1 lb

  Ground Chicken
• 2 tbsp. Red Curry Paste
• 1 Jalapeno

  seeded and minced
• 1/4 cup Red Pepper

  diced small
• 1/2 tsp. Fresh Ginger

  minced
• 3 cloves Garlic

  minced
• 1/2 cup Cilantro

  minced
• 1/2 tsp. Salt
• 1/2 tsp. Fresh Black Pepper
• 1 tbsp. Olive Oil
• 3 cups Butternut Squash

  fresh or frozen
• 1/2 cup Onion

  diced small
• 1/2 tsp. Fresh Ginger

  minced
• 3 cloves Garlic

  minced
• 3 tbsp. Red Curry Paste
• 1 can Coconut Milk

  full fat works best
• 4 cups Chicken Stock

Instructions

• 1 Preheat your oven to 425 degrees F. Line a baking sheet with aluminum foil.
• 2 In a bowl, combine the ground chicken, jalapeno, red pepper, cilantro, curry
  paste, garlic, ginger, and salt and pepper.
• 3 Mix well by hand until it is fully combined. Use a small spoon to scoop out the
  ground chicken mixture to mix into meatballs. The meatballs should be small,
  about 1 inch in diameter. I got 30 meatballs.
• 4 Place the meatballs onto the foil pan. Keep them across the top half of the pan.
  Take the diced butternut squash used for the soup and add that to the bottom
  half. It helps to pre-roast the squash next to the meatballs for the soup.
• 5 Bake for 25 minutes and broil on high for the last 5 minutes or until the
  meatballs reach 165 F. internally.
• 6 While the meatballs are cooking and the squash is roasting, start the soup base.
  In a large pot add the olive oil over medium heat. Then add in the diced onion
  and saute 3-4 minutes.
• 7 To the onion add in the garlic and ginger. Sauté 1-2 minutes then stir in the
  curry paste and cook a few more minutes.
• 8 Next, pour in the coconut milk and the chicken stock. Stir well to combine and
  allow the curry paste to become diluted fully. Cook on low heat while the squash
  and meatballs finish roasting.
• 9 Once the squash is done, remove it from the oven. Place the squash into the soup
  base and remove the soup pot from the heat. Use an immersion blender to
  carefully blend and puree the entire soup until it's smooth, thick, and creamy.
  Season to taste with salt and pepper.
• 10 Finish the soup off by adding in the cooked Thai chicken meatballs. Serve with
  extra cilantro, sliced jalapenos and green onion for garnish and enjoy.

Nutrition Info