Squash Soup + Lamb Meatballs

Monday, April 18, 2016

serves 6

What You Need
For The Soup
2 TBS coconut oil, melted
1 medium butternut squash, peeled, de-seeded, and cut into chunks
5 medium carrots, cubed
1 yellow onion, chopped
3 garlic cloves, left whole
Salt and pepper, to taste
2 TSP ground ginger
1 TSP ground clove
4 cups chicken broth
1 can (13.5 oz) coconut milk
1 inch ginger root, peeled and grated

For The Meatballs (makes 24)
2 lb ground lamb
2 TSP garlic
1 TSP ground ginger
1 TSP dried oregano
1 TSP cinnamon
1 TSP salt
1/2 TSP pepper
2 TBS coconut oil

Garnishes
Cilantro
Limes, quartered

Directions
For The Soup
1. Preheat the oven to 375° and line a baking sheet with foil.
2. Cut up your carrots and onion and place in a bowl. Peel, de-seed, and cut up squash. Place in same bowl.
3. Toss veggies with melted coconut oil, salt, pepper, ginger, and cloves. Spread out the veggies on the foil lined pans and bake in oven for 45-50 minutes. It might take a little longer if your veggie chunks are bigger. Once done cooking, take out pan and let cool for 5 minutes.
4. Place cooked veggies and garlic cloves, coconut milk, chicken broth, and grated ginger into a soup pot. Heat over medium heat and bring to boil. Once it has reached a boil, reduce heat to low and simmer for 30 minutes.
5. Move onto meatballs while soup cooks.
6. Once soup is done cooking, use an emersion blender or food processor to puree the soup until creamy.

For The Meatballs
1. Add ground lamb and spices to a bowl and use your hands to combine. Form into 24 balls.
2. Heat a large pan over medium heat and add coconut oil. Once coconut oil has melted and gotten hot, add meatballs, cooking in shifts if necessary. Cook for 15-20 minutes, flipping every few minutes, or until cooked to your desired doneness.
3. Keep warm if the meatballs are done before your soup is.

Assembly
1. Pour your soup into your bowl and top with meatballs, cilantro, and lime juice. Now go enjoy this delicious meal! 

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