Ginger Acorn Squash Soup with Thai Mini Meatballs

If you haven’t been following my instagram, you need to. I mean, you don’t NEED to, but you should. I’ve been posting the recipes I’ve been trying from other cookbooks and the changes I’ve made since all of them aren’t paleo specific. I was in a bookstore the other day, looking for cookbook design inspiration, and I thought to myself – why the hell aren’t I supporting the amazing bloggers and authors if I love them so much? I mean, I’ve enjoyed their free recipes and free stories over the years, so why haven’t I purchased their cookbook when they’ve worked their ass off on it? It made me feel like a real asshole. So right away, I picked up one of my favorite bloggers book, How Sweet Eats, Seriously Delish cookbook. When I first began blogging, her website was such an inspiration. Even just her voice when she wrote was an inspiration. So you know what I did, I supported that woman by purchasing her cookbook! My smallthank you to her.

And guess what? Everything I’ve made out of her cookbook has been insanely good. Like, crazy good. I’ve still used some of the cheese in her recipes, because well, I love cheese. But even without any of the grains, her recipes have been off the hook. I’ve tried her Bacon Blue Burgers with Arugula and Jalapeño Jam, her Banana Macaroon Smoothie, and her BBQ Chicken Pizza using the paleo pizza crust from my next cookbook, Juli Bauer’s Paleo Cookbook. Why am I telling you all of this? Well, because I think she deserves recognition for making amazing food. And since I’ve made this year of 2015 all about positivity, today is about recognizing someone else’s positive acts. You should do the same with me! Pass the positivity forward. Text someone you think is amazing, call someone you love, or just support a person who has made a difference in your life in some way.

Ok, I’ll stop being annoyingly positive now. Man,I’m just feeling it today.

You guys, what is up with the housing market right now? For the past 3 months or so, absolutely nothing good has comeon the market. And the thing about Denver is, if it’s nice, people put an offer on it before they even step foot in it. And they usually offer cash over the asking price. Wtf? That’s not my style. I don’t have a bazillion dollars sitting around and I would never just try to buy a house before I saw it in person. I know we will find the right house someday, like maybe in 10 years damnit, but I refuse to move to the suburbs at this point and that’s where all the nice houses are. Ahhhhhhh. I just could never move away from fun restaurants or my gym. Mostly my gym. What’s a girl to do? I guess I’ll just keep checking Redfin 12 times per day, keeping my fingers crossed. All while looking at Pinterest in hopes of finding the perfect wedding dress.

I’m taking Jackson (my french bulldog) to his first Frenchie meet up group tonight. He’s about to meet his new BFF. Maybe even girlfriend. OMGIMSOEXCITED.

Ginger Acorn Squash Soup with Thai Mini Meatballs

Print Recipe

★★★★★5 from 4 reviews

Ingredients

Scale

For the soup

3 medium acorn squash*
1 cup vegetable broth
1 tablespoon heavy cream or coconut milk
1 teaspoon red curry paste
1 teaspoon fresh minced ginger
salt and pepper, to taste
fresh cilantro, for garnishing

For the meatballs

1/2 pound ground beef
1/2 pound ground pork
1/4 small yellow onion, minced
2 minced garlic cloves
3 tablespoons minced fresh cilantro
1 tablespoon coconut aminos
1 teaspoon fish sauce
1 teaspoon toaste sesame oil
1/2 teaspoon fresh minced ginger
1/2 teaspoon white vinegar
1/4 teaspoon red pepper flakes
salt and pepper, to taste
3–4 tablespoons coconut oil

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Instructions

Preheat oven to 400 degrees F.
Cut acorn squash in half, place cut side down on a parchment paper lined baking sheet, and bake for 35-40 minutes, until squash is soft to touch.
When the squash has 15 minutes left to cook, mix all ingredients for meatballs (except coconut oil) in a large bowl until well combined. Using a tablespoon scoop, scoop and shape 20-25 meatballs. Place a medium sauté pan over medium heat, add meatballs making sure not to crowd the pan, and cook meatballs on all sides for 2-3 minutes. This should cook the meatballs through completely.
Once squash is done cooking, scoop out the cooked acorn squash from the skin and add to a food processor or high speed blender (I used my blendtec). Add the rest of the ingredients for the soup and puree until smooth.
Top soup with meatballs and fresh cilantro. Serve immediately.