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Roasted Butternut Squash Soup with Chicken Meatballs

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This roasted butternut squash soup is velvety smooth, with a very light natural sweetness. The chicken broth, garlic, onions and heavy creamy makes it savory, comforting and surprisingly very filling. They enhance the flavor of the roasted squash without covering it up. The tender chicken meatballs are full of spices and herbs that just pairs so well with this soup.
Ingredients
For the soup
  Butternut squash 3 1⁄2 Pound
  Chicken broth 2 Cup (32 tbs)
  White onions 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Heavy cream 1⁄4 Cup (4 tbs)
  Black pepper powder 1⁄2 Teaspoon
  Salt 1 Teaspoon (to taste)
  Sage 1⁄4 Teaspoon
For meatballs
  Chicken meat 1 Pound, ground
  Onion 2 Tablespoon, freshly minced
  Eggs 1
  Panko bread crumbs 1⁄2 Cup (8 tbs) (plain)
  Extra virgin olive oil 2 Tablespoon
  Salt 1 Teaspoon
  Sage 1⁄2 Teaspoon
  Oregano 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  All spice 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Parsley 2 Tablespoon

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Preparation Time: 
15 Minutes
Cook Time: 
140 Minutes
Ready In: 
155 Minutes
Servings: 
8

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Roasted Butternut Squash Soup With Chicken Meatballs Recipe Video