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