Roasted butternut squash soup with organic turkey meatballs

Approx 13 servings

For Turkey meatballs:

  • 1lb Organic ground turkey
  • 1/2 small, diced onion
  • 2 Tbsp coconut aminos
  • 1/2 tsp garlic powder
  • 1/4 tsp cracked black pepper
  • 1Tbsp Mushroom seasoning 
  • 3 Tbsp avocado mayo 
  • Splash of Worcestershire
  • 1 egg
  • Almond milk and Almond flour- to preferred consistency:(more milk for softer meatball or more flour for firmer meatball)

Mix all ingredients in bowl, except almond milk and almond flour. Let sit for 1/2 hour, then add almond milk and flour for preferred consistency, roll into desire size meatballs and bake until cooked (165 degrees), add to soup and simmer 2-3 minutes and enjoy.

For soup:

  • 2-3 lb butternut squash
  • 1/2 onion
  • 5 cloves of garlic peeled
  • 1 quart water or more for looser soup
  • Olive oil for coating
  • Mushroom seasoning to taste
  • Sea salt and fresh cracked black pepper to taste
  • 3 Tbsp unsalted butter
  • Optional 1/3 cup organic unsweetened coconut milk

Peel, seed and cut squash in quarters, and cut onion in half. Place on foiled sheet pan, along with garlic cloves. Toss to coat all ingredients in olive oil, sprinkle sea salt and cracked black pepper to taste. Wrap garlic separately in foil. Roast everything together, on sheet pan at 400 degrees until all ingredients are slightly charred. Transfer to pot and add water, butter, coconut milk (if using) and mushroom seasoning. Simmer 5 minutes and puree with hand mixer. Check flavor and add more mushroom seasoning if needed. Add cooked meatballs to soup and simmer for 2-3 more minutes and enjoy.