Butternut Squash soup with Turkey Meatballs

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Butternut Squash soup with Turkey Meatballs

Soup: Serves 6 Meatballs: Serves 20

Prep time

Cook time



  • Butternut Squash Soup
  • 1 Large Butternut Squash peeled and cubed
  • 1-11 oz Bottle Dairy Free Culinary Coconut Milk
  • 1 Cup Low Sodium Chicken Broth
  • 1 Apple peeled; cut into chunks
  • 2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1/2 tsp Ginger
  • Turkey Meatballs
  • 3/4 Pound Ground Turkey
  • 1/2 Pound Chicken Sausage
  • 2/3 Cup Dried Bread Crumbs gluten free
  • 3 TBSP chopped fresh basil
  • 3 TBSP Milk or non- Dairy Milk
  • 2 tsp Minced Garlic
  • 1/4 Cup Grated Parmesan Cheese


  1. Instructions for the Butternut Squash soup can be found here:
  2. Pre heat oven to 350 Degrees. Line a baking sheet with parchment paper.
  3. Combine turkey, ground sausage (without casing), bread crumbs, basil, milk, garlic, Parmesan cheese, salt, and black pepper in a bowl; mix gently with a fork.
  4. Drop mixture, about 1 1/4 inch diameter per meatball, onto a prepared baking sheet using a spoon.
  5. Bake in the preheated oven until cooked through and lightly browned, about 30 minutes. An instant- read thermometer inserted into the center should read at least 165 degrees Fahrenheit.
Butternut Squash soup with Turkey Meatballs
Nutrition Facts
Butternut Squash soup with Turkey Meatballs
Amount Per Serving
Calories 565 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Sodium 1326mg 55%
Total Carbohydrates 40g 13%
Sugars 15g
Protein 40g 80%
* Percent Daily Values are based on a 2000 calorie diet.