Roasted Butternut Squash Soup with Chicken Meatballs

DivasCanCook's picture

Nov. 14, 2012

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.


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


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Recipe Summary

Difficulty Level: Medium
Cook Time: 140 Minutes
Ready In: 140 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 315Calories from Fat 146

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 710 mg29.58%

Total Carbohydrates 30 g10%

Dietary Fiber 5 g20%

Sugars 5 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet