Yes Texas, it still is technically winter. From 17 degrees this weekend to 70s this week, I’m putting my foot down and declaring it to still be winter, weather cooperating with me or not!
Therefore, I am still making a soup to have on hand to sip and slurp to further get me in the wintery mood. It’s January for crying out loud!
Since our weather has taken a more spring-like turn here in North Central Texas, I’ve decided to embrace a more tropical, spicy, though still soul-warming soup.
And it still meets all of my soup qualifications- hearty, healthy, easy, delicious!
This recipe I’ve got for y’all is a great way to break out of the chili and beef stew rut that I often fall into this time of year.
Since the weather is not really soup-friendly this week, let’s take a little tropical vacation to Thailand. That would be nice, huh? (Ugh, if only I could fly…and if the thought of getting all of this into a bathing suit sounds no bueno, but I can in my imagination so ha!).
Today, we’re talking Ginger Squash with Thai Meatballs. Talk about a little tropical escape in a bowl.
When it comes to orange soups, I’m always chips 100% in. I’ve tried pumpkin, sweet potato, and the ever popular butternut squash soup, and I love them all. But I find they always leave me wanting a little more. They’re always a side soup instead of an entrée soup. Always the bridemaid, never the bride.
And I notice there’s not a whole lotta love goin’ on out there for the clunky, awkward cousin in the squash family, mister acorn. He doesn’t get a whole lotta soup love, and that is a problem if you ask me.
If you’ve never experimented much with this fella, he’s super nutty, a little sweet, and will puree into a velvety delight sans dairy.
And for this recipe, we’re giving him a grand makeover.
Squash+spices of Thailand+flavorful mounds of beefy goodness=my kinda squash soup.
And this recipe, my friends, is SOUPer easy (sorry not sorry).
Here’s how it’s going to go down. Bake squash halves in the oven. Meanwhile, toss some beef and stuff in a bowl, rolling out into meatballs. If you prefer to bake your meatballs, go ahead and toss them in with your squash for its last 20 minutes. If you prefer to fry up your meatballs, you could whip these bad boys out after you’ve made the soup right before serving.
Me? I hate the mess of frying anything, so 9 times out of 10 (this excludes bacon…I do not love baking bacon) I go for baking over pan-frying. Thus, I tossed those meatballs in with the squash.
Once the squash is fork tender and ready for action, scoop out the flesh into your blender/food processor, add a few more items in, blend it up and either a- serve it in a normal bowl like a normal person OR b- serve it in the remaining squash half because that’s fun and whimsical and such.
Sprinkle a little cilantro over it all, plop in a few of those meatballs, and you’ve got yourself a squash soup that will satisfy any carnivore under your roof.
A few other tidbits about this recipe before I share it with you (or you can scroll down and skip my advice. You’re a grown up).
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!