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Curried Butternut Squash Soup with Meatballs

  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    15 minutes


This recipe originally appeared in the September/October 2016 issue of fresh magazine as part of our Dinner from the Fast Lane series, along with recipes for Pork and Shrimp Lettuce Cups and Shrimp Fried Rice.
1 lb. ground pork
1/2 cup cooked brown rice
1 (13.5-oz.) can light coconut milk
2 Tbsp. chopped fresh cilantro, plus extra for garnish
1 1/2 Tbsp. red curry paste
Salt and pepper
1/2 tsp. lime zest
1 Tbsp. vegetable oil
12 oz. Hannaford butternut squash puree
1 1/4 cups water
Curried Butternut Squash Soup with Meatballs


1. In a medium bowl, mix together pork, rice, 2 tablespoons coconut milk, cilantro, 1 1/2 teaspoons curry paste, 3/4 teaspoon salt, 1/2 teaspoon pepper, and lime zest. Using a tablespoon, portion and shape mixture into 1" meatballs.
2. Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add meatballs and cook until browned all over and cooked through, 8 to 10 minutes.
3. Meanwhile, whisk together remaining coconut milk, squash puree, water, and remaining 1 tablespoon curry paste in a large saucepan until smooth and bring to a simmer. Divide meatballs and soup into bowls and garnish with cilantro.
Source: Hannaford fresh Magazine, September - October 2016


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 330 kcal (16%)
Calories from Fat 135 kcal (0%)
Total Fat 15 g (23%)
Saturated Fat 7 g (35%)
Cholesterol 65 mg (21%)
Sodium 510 mg (21%)
Total Carbohydrates 20 g (6%)
Dietary Fiber 2 g (8%)
Protein 29 g (48%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a