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Pumpkin Squash Turkey Ball Soup

As we’re deep into Autumn and approaching November (and Christmas! Gasp!), the weather is starting to get chillier so to keep warm I like to replace some of my meals with a warm delicious soup and my delicious Pumpkin Squash Turkey Ball Soup hits the spot! I’m definitely going to enjoy this later today 🙂
Soup Ingredients:
■ 1 tbsp olive oil
■ 1 small onion, chopped
■ 1 tbsp fresh minced ginger
■ 2 cloves garlic minced
■ 1 large pumpkin squash, peeled and cubed
■ 2 cups low-sodium vegetable broth
■ 2 cups water
■ 1/3 cup fresh squeezed orange juice
■ 1 medium baked sweet potato

1. In a large saucepan, heat the olive oil over medium-low heat.
2. Add the chopped onion, ginger and garlic, and sauté until softened, about 7 minutes
3. Add the squash and vegetable broth and bring to a boil. Reduce heat and simmer until the squash is soft, about 20 minutes
4. Blend the soup in a food processor, blender or an immersion blender, in batches if necessary, adding scoops of sweet potato
5. Blend until smooth
6. Return soup to the pot and stir in the orange juice 7. Add 1 tsp of sea salt and fresh ground black pepper

Turkey Balls Ingredients:
■ 1.5 lb extra lean turkey
■ 3⁄4 cup Kii Naturals dry rolled oats
■ 1⁄4 cup yellow
■ 2 egg whites
■ 2 tbsp Worcestershire sauce
■ 2 tbsp hot sauce
■ 1 tsp sea salt
■ 1 tsp fresh ground black pepper
1. Preheat oven to 425°F
2. Combine all ingredients in a large bowl. Shape into balls (half a fist size) and
brown in skillet over medium-high heat for 4 minutes
3. Transfer meatballs into baking dish and bake in oven for 15 minutes
4. Serve 2 meatballs in 1 cup of butternut squash soup for 1 serving


Zucchini soup with meatballs

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