Name: Harvest chicken meatball and squash soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz ground chicken; 1/4 cup basmati rice; 5 oz butternut squash, peeled and cubed; 2 oz canned pumpkin puree; 3/4 medium plum tomatoes, halved; 1 tsp olive oil; 1/2 cup chicken broth; 1 clove garlic, minced; 1/2 tsp ground sage; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 cup water; 2 g fresh sage leaves; 3/4 tsp lemon juice

Instructions

Prep 20 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the butternut squash and tomatoes with half the olive oil, half the salt, and the pepper. Roast for 25 minutes until the squash is tender and tomatoes are slightly charred.
While the vegetables roast, combine the rice and water in a small pot. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes, then remove from heat and let rest covered for 5 minutes.
In a bowl, mix the ground chicken with the minced garlic, ground sage, and a pinch of the salt. Form into 4 even meatballs.
Heat a small nonstick skillet over medium heat with the remaining olive oil. Add the meatballs and cook, turning occasionally, until browned and cooked through, about 10 minutes. In the last 2 minutes, add the fresh sage leaves to the pan to crisp. Done when internal temperature is 165°F.
Place the roasted squash and tomatoes in a blender. Add the pumpkin puree, chicken broth, remaining salt, and lemon juice. Blend until smooth. If too thick, add a tablespoon of water and pulse again. Pour into the pot used for the rice (once rice is moved) and warm through.
Ladle the warm soup into a deep bowl. Place the rice in the center and top with the chicken meatballs and crispy sage leaves.

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Ingredients

Instructions

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