This Roasted Butternut Squash and Sweet Potato Soup with Italian Pork Meatballs is a savory meal full of flavor. Butternut squash, sweet potato, apple, sage and pork blend together nicely in this delicious, flavorful, paleo and Whole 30 friendly meal.
Punxutawney Phil told us we will have six more weeks of winter. Whether that means colder weather or not (probably not in Texas), winter squashes are still delicious to eat. Especially butternut squash. In fact, butternut squash is delicious all year round. Who needs winter to eat this?
This Roasted Butternut Squash Sweet Potato soup is delicious. The flavors blend together nicely and the meatballs add more flavor to it (and protein). David told me “I really like this one!” In all fairness, he says that about almost all of my recipes (what a great husband 🙂 ), but this really was quite good.
This is also Whole 30 complaint! See? Whole 30 can be fun! This has been one of my favorite Whole 30 dinners so far.
- 1 butternut squash peeled and diced
- 1 sweet potato peeled and diced
- 1 carrot quartered
- 1 Tbsp coconut oil
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 apple peeled, cored and diced
- 4 cups chicken broth
- 1 cup coconut milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cinnamon
- 1/2 tsp rosemary
- 1 lb ground pork
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp sage
- 1/2 tsp oregano
- 1/4 tsp thyme
Preheat an oven to 425 degrees. Place the butternut squash, sweet potato and carrot on a large baking pan and toss lightly with olive oil. Roast for 45-60 minutes, until the veggies are fork tender.
Heat coconut oil in a large pot over medium-high heat. Add the onion to the pot and stir for 3 minutes, or until the onions are translucent.
Add the garlic and apple to the pot and stir for another 3 minutes, until the apples have softened slightly.
Add in the roasted vegetables, chicken broth, coconut milk, salt, pepper, cinnamon and rosemary to the pot and stir.
Lower the heat and let the soup simmer for 20 minutes.
While the soup is simmering, make the meatballs. Combine the meatball ingredients into a mixing bowl, and mix well with hands until everything is well blended.
Rub olive oil on your hands and roll the meat into 1 inch balls, and place on a baking sheet. Cook for 15-20 minutes, or until they are fully cooked. Remove from oven.
When soup is done simmering, use and immersion blender to blend the soup until it is smooth and creamy (If it is too thick you can add water by 1/8 cups until it is to you desired texture).
Spoon the soup into a bowl and serve with meatballs on top. Garnish with fresh cilantro (optional).
This Roasted butternut squash sweet potato soup with meatballs makes for a great Whole 30 meal!
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