Curry Squash Soup

Curry Squash Soup

This dish is a fusion of bright Indian flavors and spicy Mexican meats, combined into a perfect soup for the season. Featuring a blend of squash, coconut, and curry, this soup base is the perfect complement to the spice from the lamb chorizo meatballs. This hearty soup has bold flavors that will be enjoyed by friends and family alike.

Curry Squash Soup with Chorizo Lamb Meatballs
This dish serves 4-6 people

Chorizo Lamb Meatball Ingredients
1lb ground lamb
½ pound pork chorizo
1 large egg
⅓ cup panko breadcrumbs
¼ cup chopped cilantro
3 garlic cloves, minced
2 green onions, sliced
1 tbsp fresh ginger, minced
1 tsp salt
1 tsp freshly ground pepper
1 tsp olive oil

Curry Squash Soup Ingredients
3 tbsp coconut oil
1/2 yellow onion, diced
1 head roasted garlic
4 cups butternut squash, cubed
2 cups carrots, diced
2 tbsp + 1 tsp curry powder
1 tsp turmeric
½ tsp red pepper flakes
3 cups chicken broth
1 13.5 oz can full-fat coconut milk
2 tbsp unsweetened peanut butter
1 lime, juiced
1 tbsp rice wine vinegar
1 tsp Cumin
2 black cardamom pods

STEP 1 Preheat your oven to 375 degrees F. Place the chorizo and lamb in a large bowl. Add in the egg, breadcrumbs, cilantro, onions, ginger, garlic salt, and pepper. Mix until combined.

STEP 2 Heat the oil in a large skillet or saucepan over medium heat. Once the oil is hot, add the meatballs in a single layer. Brown the meatballs on all sides, cooking about 10 to 12 minutes. Remove the meatballs with a slotted spoon and place them on a baking sheet lined with foil. Cook in the oven for 20 minutes, until the meatballs are cooked through.

STEP 3 Add coconut oil over medium heat to the pot. Add onion and sauté for 5-7 minutes, occasionally stirring, until softened. Add garlic and continue cooking for another 2-3 minutes.

STEP 4 Add in squash, carrots, and spices and stir well to coat. Cook for 5-7 minutes, stirring a few times. Add broth and coconut milk and bring to boil. Then, reduce heat to medium-low, cover, and simmer until squash is fork-tender, about 30 minutes. After veggies have softened, add peanut butter, lime juice, rice wine vinegar, and stir well.

STEP 5 Use either an immersion blender or regular blender to purée soup until smooth. Taste and adjust spices as desired. Bring the soup to a boil, then reduce it to a simmer. Simmer, uncovered, for 10 minutes.

FIN. Serve soup in a bowl topped with meatballs. Sprinkle the green onions, cilantro, and chili crisp on top.

 Key Kitchen Gadgets Needed:

Chefman Immersion Stick Hand Blender_Ashley Thai

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