Butternut Squash and Pork Meatball Soup

Method

1. Pre-heat your oven to 400°F (200°C). Arrange the cubed butternut squash and diced onion on a large baking sheet, toss with one tablespoon of olive oil, and roast for 25 minutes until the edges are caramelized and the squash is tender.

2. While the vegetables roast, prepare the meatballs by combining the ground pork, almond meal (or breadcrumbs if not grain-free), minced sage, crushed fennel seeds, a generous pinch of salt, and black pepper in a bowl. Mix by hand until just combined and roll into 1-inch spheres.

3. Heat the remaining tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Brown the meatballs in batches for about 5 minutes until golden on all sides. They do not need to be cooked through yet. Remove and set aside on a plate.

4. Once the vegetables are roasted, transfer them directly into the pot. Pour in the chicken bone broth. Use an immersion blender to blend the vegetables and broth until the base is silky and thick. If you prefer a rustic texture, you can blend only half of the mixture.

5. Gently return the browned meatballs and any resting juices back into the squash broth. Add the chopped kale and stir well. Reduce heat to a simmer.

6. Cover and cook for 10-12 minutes, or until the meatballs are cooked through and the kale has softened into the soup. Taste and adjust seasoning with salt or a squeeze of lemon if needed.

7. Serve hot in deep bowls, garnished with a few additional small sage leaves or a drizzle of cold-pressed olive oil.

Notes

Questions