Roasted Squash Soup with Spiced Meatballs


Oh my was this meal delicious!  A roasted squash and carrot soup seasoned with cinnamon, ginger, and nutmeg.  Warming spices, perfect for our cold winter nights.  It doesn’t get much better than this.  But wait it does!  I made garam masala spiced turkey meatballs to serve with this soup.  So much flavor all complimenting each other.  Nothing overpowering!  Cia ate a bowl right along with us.  It gives me so much joy to watch my kids eat my healthy home cooked meals!!

Roasted Squash Soup with Spiced Meatballs

Serving Size: 4-6

Roasted Squash Soup with Spiced Meatballs

Cinnamon, ginger, nutmeg, roasted squash and carrots blended into a warming soup. Served with garam masala spiced turkey meatballs. Serious yum!


  • large butternut squash, peeled/deseeded and chopped into 1" chunks
  • 3 carrots, peeled and chopped into 1" pieces
  • 1 small onion, chopped
  • 1 1/2 teaspoons cinnamon (I'm in love with Vietnamese cinnamon!)
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1 can coconut milk
  • 2-3 cups chicken stock
  • s&p
  • meatballs:
  • 2 lbs ground turkey thighs
  • 3 cloves garlic, minced/pressed
  • 1/4 cup chopped parsley
  • 1/4 cup panko bread crumbs
  • 4 tablespoons fine shredded coconut
  • s&p


  1. Preheat oven to 400 degrees.
  2. Lightly coat prepared squash and carrot with olive oil. Season with s&p. Lay in a single layer on a nonstick baking sheet and roast for 45 minutes, until tender and lightly browned.
  3. Meanwhile prepare meatballs.. place all ingredients in a bowl and gently combine being careful not to over mix. Grease a 9x13 pyrex dish. Form into large meatballs, I made 15, and place in dish. Set aside.
  4. In a large pot heat up a small bit of olive oil or ghee over medium low heat. Add the chopped onion and cook for 5-10 minutes until soft.
  5. When the vegetables are fully roasted add them to the onion. Stir in the cinnamon, ginger, nutmeg, coconut milk and chicken stock - start with 2 cups. Season with s&p. Bring to a simmer and turn heat down to low, cover if it spatters out of the pot.
  6. Reduce oven temperature to 350. Place the meatballs in the oven and cook for 20-25 minutes until browned and cooked through.
  7. Shortly before the meatballs are finished blend the soup using an immersion blender. Add more stock if necessary, I ended up using another cup. You can also blend the soup using a blender in batches. Taste and season with more s&p if necessary. Cover and continue to simmer another 5-10 minutes.
  8. Serve soup in bowls with meatballs.


You may have extra meatballs depending on how much soup you serve per dish. Enjoy leftover meatballs over rice with a fried egg on top. Runny yolk of course!


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