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Meat and Seafood

Curried Butternut Squash Soup with Meatballs
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
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Curried Butternut Squash Soup with Meatballs

Curried Butternut Squash Soup with Meatballs

Curried Butternut Squash Soup with Meatballs
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:15 minutes
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