Name: Harvest chicken meatball squash soup
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1 lb 6 oz 99% lean ground turkey; 3/4 cup basmati rice; 1 lb butternut squash, peeled and cubed; 7 oz canned pumpkin puree; 2 1/2 medium plum tomatoes, halved; 1 tbsp olive oil; 2 cups chicken broth; 3 cloves garlic, minced; 3/4 tsp ground sage; 2 tsp salt; 3/4 tsp black pepper; 1 1/2 cups water; 4 g fresh sage leaves; 1 tbsp lemon juice

Instructions

Prep 30 min · Cook 20 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 black pepper. Roast for 25 minutes until the squash is tender and tomatoes are slightly charred.
In a small pot, combine the basmati rice and water. Bring to a boil over medium-high heat, then cover and reduce heat to low. Simmer for 15 minutes, then remove from heat and let rest, covered, for 5 minutes.
In a mixing bowl, combine the ground turkey, minced garlic, ground sage, and a quarter of the salt. Form into 20 even meatballs.
Heat a 12-inch nonstick skillet over medium heat with the remaining olive oil. Add the meatballs and cook, turning occasionally, until browned on all sides 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.
Transfer the roasted squash and tomatoes to a blender. Add the canned pumpkin, chicken broth, remaining salt, and lemon juice. Blend until completely smooth. If the soup is too thick, add a small splash of water. Pour into a pot and warm over medium heat.
Divide the warm soup among four deep bowls. Place a mound of rice in the center of each. Top each bowl with five meatballs and the crispy sage leaves.

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Ingredients

Instructions

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