Ingredients

The following ingredients have 4 Servings
  • 3 medium acorn squash*
  • 1 cup vegetable broth
  • 1 tablespoon heavy cream or coconut milk
  • 1 teaspoon red curry paste
  • 1 teaspoon fresh minced ginger
  • salt and pepper, to taste
  • fresh cilantro, for garnishing
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/4 small yellow onion, minced
  • 2 minced garlic cloves
  • 3 tablespoons minced fresh cilantro
  • 1 tablespoon coconut aminos
  • 1 teaspoon fish sauce
  • 1 teaspoon toaste sesame oil
  • 1/2 teaspoon fresh minced ginger
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon red pepper flakes
  • salt and pepper, to taste
  • 3-4 tablespoons coconut oil

Instruction

  • Preheat oven to 400 degrees F.
  • Cut acorn squash in half, place cut side down on a parchment paper lined baking sheet, and bake for 35-40 minutes, until squash is soft to touch.
  • When the squash has 15 minutes left to cook, mix all ingredients for meatballs (except coconut oil) in a large bowl until well combined. Using a tablespoon scoop, scoop and shape 20-25 meatballs. Place a medium sauté pan over medium heat, add meatballs making sure not to crowd the pan, and cook meatballs on all sides for 2-3 minutes. This should cook the meatballs through completely.
  • Once squash is done cooking, scoop out the cooked acorn squash from the skin and add to a food processor or high speed blender (I used my blendtec). Add the rest of the ingredients for the soup and puree until smooth.
  • Top soup with meatballs and fresh cilantro. Serve immediately.