Butternut Squash soup with Turkey Meatballs

• Course Main Course, Main Dish, Soup
• Cuisine Fall, Thanksgiving, Winter

Prep time

Cook time

Servings

Ingredients

• Butternut Squash Soup
• 1 Large Butternut Squash peeled and cubed
• 1-11 oz Bottle Dairy Free Culinary Coconut Milk
• 1 Cup Low Sodium Chicken Broth
• 1 Apple peeled; cut into chunks
• 2 tsp Cinnamon
• 1 tsp Nutmeg
• 1/2 tsp Ginger
• Turkey Meatballs
• 3/4 Pound Ground Turkey
• 1/2 Pound Chicken Sausage
• 2/3 Cup Dried Bread Crumbs gluten free
• 3 TBSP chopped fresh basil
• 3 TBSP Milk or non- Dairy Milk
• 2 tsp Minced Garlic
• 1/4 Cup Grated Parmesan Cheese

Instructions

1. Instructions for the Butternut Squash soup can be found here: https://celiac.org/marketplace/recipe/butternut-squash-soup/
2. Pre heat oven to 350 Degrees. Line a baking sheet with parchment paper.
3. Combine turkey, ground sausage (without casing), bread crumbs, basil, milk, garlic, Parmesan cheese, salt, and black pepper in a bowl; mix gently with a fork.
4. Drop mixture, about 1 1/4 inch diameter per meatball, onto a prepared baking sheet using a spoon.
5. Bake in the preheated oven until cooked through and lightly browned, about 30 minutes. An instant- read thermometer inserted into the center should read at least 165 degrees Fahrenheit.