So I decided to jump on the Pinterest bandwagon… yeh I know about a GAZILLION years too late! Actually that’s not entirely true, I used to have a personal account where at one point I was also sharing my recipes from here but then I kind of lost control, as you do with Pinterest and then suddenly I was just over the whole thing and decided to just stop using it all together!
Yesterday though I decided that I better start up a Cinnamon Eats pinterest page since I know a lot of people like to PIN ALL THE THINGS ;). So I’ve been working on getting my recipes from here pinned on there but I keep getting a message saying that I’m pinning too much and so the whole process is going kind of slowly uhhhhh! So if you decide to follow me on there apologies for the lack of pins right now! I’ll get it sorted soon!
Also because I can be OCD sometimes I spent half the morning trying to find a Pinterest icon that matched the Facebook & Twitter icons I have on the front of my blog and try as a I might I could not find one! So finally I just found a ‘P’ that had the same colour scheme as the Facebook & Twitter icons and thought I’d just stick that up there! Yes I know riveting stuff!
Anyway let’s get onto the real reason why you’re reading this post… for the recipe! So butternut squash soup is one of my favourite things to eat and until I moved to the States I had never had it. Then I moved to the land of pumpkin/squash everything and totally immersed myself into all of it! It’s not the same here in England and I totally miss the spirit of this time of year in the States.
I love that at this time of year we get to enjoy these delicious soups and stews and slow cooker meals!
Cumin & Mint Meatballs with Roasted Butternut Squash Soup
Ingredients for the meatballs:
- 500g/1.1lbs ground lamb.
- 1 Tbsp fresh mint, chopped finely.
- 1-2 tsp ground cumin.
- Zest of a small lemon.
- 1-2 Tbsp grass-fed butter/ghee, melted.
- Sea salt & black pepper to taste.
Ingredients for the roasted butternut squash soup:
- 1 large butternut squash, peeled, seeds removed and cut into cubes.
- 2-3 medium carrots, peeled and cut into rounds.
- 1 small yellow onion, diced.
- 2 cloves garlic, crushed.
- 1 cup/240ml full-fat canned coconut milk.
- 2 cups chicken stock (preferably homemade).
- 2-4 cups filtered water (use less if you want a thicker soup or more if you want a thinner one).
- 2 Tbsp coconut oil, melted.
- 1 Tbsp grass-fed butter/ghee.
- Sea salt & black pepper to taste.
Preheat oven to 180C/350F.
Place squash and carrots into a lined baking tray. Season with S&P and pour over the coconut oil.
Bake in the oven for 35-40 minutes or until softened.
Remove from the oven and set aside.
In a large pot heat the butter/ghee on medium heat. Once heated add in your onion and sauté until softened (about 5 minutes), then add in your crushed garlic and stir for another minute or so.
Add in your roasted butternut squash and carrot, along with the coconut milk, chicken stock and water. Stir to combine.
Bring the mixture to a boil, then set to a simmer for about 10 minutes.
Remove from the heat then either using an immersion blender or adding the mixture in batches into a blender, purée the soup until smooth.
Season with S&P and taste to check. Place back on the stove on a low heat to keep warm while you make the meatballs.
Place the ground lamb, mint, cumin, lemon zest and S&P into a mixing bowl.
Using your hands combine the mixture thoroughly. Then form into medium sized balls. Place these onto a clean plate as you go along.
Once the meatballs are all formed set a skillet on medium heat and add in some butter/ghee. Once heated cook the meatballs in batches for about 4-5 minutes per side. As they finish cooking remove them onto a clean paper-lined plate.
To serve, pour some of the soup into a bowl and add in some of the meatballs. Enjoy!
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