Squash Soup with Turkey Meatballs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
For the Soup3 cups carrots, diced3 cups celery, diced2 medium Vidallia onions, diced1 medium butternut squash4 cloves garlic, minced4 cups kitchen basics no salt added chicken stock1/2 cup apple ciderS&PFor the Turkey Meatballs1 lb. 93% lean ground turkey1 medium Vidallia onion1 tsp. ground cinnamon1/2 tsp. ground nutmet1 tsp. garlic powder2 medium eggs1 cup plain bread crumbsFor the Croutons8 slices 12 grain breadOlive oil spraygarlic powderS&P
1. Heat the oven to 400F
2. Place the squash in a pie plate
3. Place the carrots and celery in a casserole dish with 1/2 cup of water.
4. Roast both until they are tender about 1 - 1 1/2 hours.
Meatballs
1. Mix all of the meatball ingredients together and roll into bite sized balls.
2. Place them on a 1/2 sheet pan and bake until browned - about 1/2 hour.
Croutons
1. Spray a 1/2 sheet pan with olive oil
2. Cut the bread into bite sized pieces place on the pan
3. Spray the bread with more olive oil and dust with Garlic Powder, S&P
4. Bake until browned - about 15 minutes
When the squash is cool enough to handle cut it in half, scoop out the seeds - rinse and toast if you like.
Scoop the meat of the squash out of the shell and set aside.
Assembling the soup
In a large heavy bottom pot
1. Caramelize the onion in a little Olive oil
2. Add the remaining ingredients for the soup and simmer for about 1/2 an hour or until the sharpness from the cider is cooked out.
3. Using a food mill, in small batches, puree the soup and return to the pot.
4. Add the hot meatballs.
5. Top with the croutons and serve.
Serving Size: Makes twelve 3 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user DAZYMAE3.
2. Place the squash in a pie plate
3. Place the carrots and celery in a casserole dish with 1/2 cup of water.
4. Roast both until they are tender about 1 - 1 1/2 hours.
Meatballs
1. Mix all of the meatball ingredients together and roll into bite sized balls.
2. Place them on a 1/2 sheet pan and bake until browned - about 1/2 hour.
Croutons
1. Spray a 1/2 sheet pan with olive oil
2. Cut the bread into bite sized pieces place on the pan
3. Spray the bread with more olive oil and dust with Garlic Powder, S&P
4. Bake until browned - about 15 minutes
When the squash is cool enough to handle cut it in half, scoop out the seeds - rinse and toast if you like.
Scoop the meat of the squash out of the shell and set aside.
Assembling the soup
In a large heavy bottom pot
1. Caramelize the onion in a little Olive oil
2. Add the remaining ingredients for the soup and simmer for about 1/2 an hour or until the sharpness from the cider is cooked out.
3. Using a food mill, in small batches, puree the soup and return to the pot.
4. Add the hot meatballs.
5. Top with the croutons and serve.
Serving Size: Makes twelve 3 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user DAZYMAE3.
Nutritional Info Amount Per Serving
- Calories: 217.8
- Total Fat: 4.0 g
- Cholesterol: 26.7 mg
- Sodium: 292.5 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 6.4 g
- Protein: 14.1 g
Member Reviews