Roasted Butternut Squash Soup w/ Chicken Meatballs

Step 1

Preheat oven to 425.
Place butternut squash on a baking pan lined with parchment paper.
Baked for 60-80 minutes or until squash is tender to the touch.
Remove from oven and let cool.
Slice the squash in half lengthwise, scoop out and discard the seeds.
Scoop out 4 cups of the flesh and place into a blender.
Add chicken broth to the blender and puree until smooth. Set aside.
Saute onion and garlic (in butter) in a large pot over medium heat until tender.
Add in the squash mixture, heavy cream, black pepper, salt and sage.
Simmer for 10 minutes. Remove from heat and let cool slightly.
Place the soup into the blender and puree until smooth.
Return soup to the pot and heat until hot again.
Serve plain or with chicken meatballs.
To make the chicken meatballs preheat oven to 400.
Add all of the meatball ingredients into a large bowl and mix well with your hands or a spoon.
Line a baking pan with parchment paper.
Wet your hands and shape the meat mixture into 9-12 uniform sized balls.
Place into the refrigerator until cold.
Bake for 20 minutes (timing may vary based on the size of your meatballs)
Serve meatballs with soup.