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Coconut Curry Butternut Squash Soup with Thai Chicken Meatballs
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Coconut Curry Butternut Squash Soup with Thai Chicken Meatballs

A rich and flavorful coconut curry soup with roasted butternut squash and homemade Thai chicken meatballs. Hearty, heartwarning, and delicious!
Course Main Dishes
Cuisine American, Thai
Keyword Coconut Curry Butternut Squash Soup with Thai Chicken Meatballs
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 8 cups
Calories 207kcal
Author Bon Appeteach

Ingredients

Mini Thai Chicken Meatballs

  • 1 lb Ground Chicken
  • 2 tbsp. Red Curry Paste
  • 1 Jalapeno seeded and minced
  • 1/4 cup Red Pepper diced small
  • 1/2 tsp. Fresh Ginger minced
  • 3 cloves Garlic minced
  • 1/2 cup Cilantro minced
  • 1/2 tsp. Salt
  • 1/2 tsp. Fresh Black Pepper

Butternut Squash Curry Soup

  • 1 tbsp. Olive Oil
  • 3 cups Butternut Squash fresh or frozen
  • 1/2 cup Onion diced small
  • 1/2 tsp. Fresh Ginger minced
  • 3 cloves Garlic minced
  • 3 tbsp. Red Curry Paste
  • 1 can Coconut Milk full fat works best
  • 4 cups Chicken Stock

Instructions

Thai Chicken Meatballs:

  • Preheat your oven to 425 degrees F. Line a baking sheet with aluminum foil.
  • In a bowl, combine the ground chicken, jalapeno, red pepper, cilantro, curry paste, garlic, ginger, and salt and pepper.
  • Mix well by hand until it is fully combined. Use a small spoon to scoop out the ground chicken mixture to mix into meatballs. The meatballs should be small, about 1 inch in diameter. I got 30 meatballs.
  • Place the meatballs onto the foil pan. Keep them across the top half of the pan. Take the diced butternut squash used for the soup and add that to the bottom half. It helps to pre-roast the squash next to the meatballs for the soup.
  • Bake for 25 minutes and broil on high for the last 5 minutes or until the meatballs reach 165 F. internally.

Coconut Curry Butternut Squash Soup

  • While the meatballs are cooking and the squash is roasting, start the soup base. In a large pot add the olive oil over medium heat. Then add in the diced onion and saute 3-4 minutes.
  • To the onion add in the garlic and ginger. Sauté 1-2 minutes then stir in the curry paste and cook a few more minutes.
  • Next, pour in the coconut milk and the chicken stock. Stir well to combine and allow the curry paste to become diluted fully. Cook on low heat while the squash and meatballs finish roasting.
  • Once the squash is done, remove it from the oven. Place the squash into the soup base and remove the soup pot from the heat. Use an immersion blender to carefully blend and puree the entire soup until it's smooth, thick, and creamy. Season to taste with salt and pepper.
  • Finish the soup off by adding in the cooked Thai chicken meatballs. Serve with extra cilantro, sliced jalapenos and green onion for garnish and enjoy.

Notes

You can substitute roasted sweet potatoes for butternut squash. Serve over basmati or jasmine rice and enjoy! 

Nutrition

Serving: 1g | Calories: 207kcal | Carbohydrates: 17g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 316mg | Potassium: 583mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7311IU | Vitamin C: 26mg | Calcium: 72mg | Iron: 3mg