Thanksgiving
Butternut Squash soup with Turkey Meatballs
Soup: Serves 6 Meatballs: Serves 20
Prep time
Cook time
Servings
Ingredients
- 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
Instructions
- Instructions for the Butternut Squash soup can be found here: https://celiac.org/marketplace/recipe/butternut-squash-soup/
- Pre heat oven to 350 Degrees. Line a baking sheet with parchment paper.
- 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.
- Drop mixture, about 1 1/4 inch diameter per meatball, onto a prepared baking sheet using a spoon.
- 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](/wp-content/uploads/2017/06/carrot-soup-turkey-meatballs-spinach-ftr-1024x640.jpg)
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.