Butternut Squash Soup with Chicken Meatballs

Butternut Squash Soup made with plant-based Chicken Meatballs recipe is perfect for wintertime. Add this delicious, nutritious soup dish to your list.

  • 18 min

  • 75 min

  • 93 min

    Total time
  • 4

  • Easy

  • 19


Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe


  • 2 tablespoons extra-virgin olive oil
  • 1½ cups large yellow onion, chopped
  • ½ teaspoon salt
  • 1 (3-4 pound) butternut squash, peeled, seeded, cubed
  • 2 garlic cloves, chopped
  • 1 tablespoon fresh sage, chopped
  • ½ tablespoon fresh rosemary, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon cinnamon
  • 4 cups vegetable broth
  • Freshly ground black pepper
  • 12 ounce Hungry Planet Chicken™ Plant-Based GroundBuy Now
  • 2 teaspoon garlic, chopped
  • ¼ cup onions
  • 1 teaspoon rosemary, chopped
  • 2 teaspoons thyme, chopped
  • 1½ teaspoons salt
  • 1 teaspoon black pepper
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.


  • Step 1.

    Preheat oven to 350°F.

  • Step 2.

    Add 2 tablespoons of oil to a medium skillet on medium-high heat. Add onions, garlic, thyme, and rosemary and cook for 2 minutes. Remove from heat and let cool.

  • Step 3.

    In a medium-sized bowl, add ground chicken, salt and pepper, and cooled onion mixture. Mix all ingredients together and form the mixture into 12- 1 oz balls.

  • Step 4.

    Lightly oil the bottom of a baking sheet and add meatballs. Bake for 12 to 15 minutes or until internal reaches 165°F.

  • Step 5.

    Heat the oil in a large pot over medium heat. Add the onion, salt, pepper, and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.

  • Step 6.

    Add the garlic, sage, rosemary, cinnamon, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, about 25 minutes.

  • Step 7.

    Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste. Add Hungry Planet Meatballs, and serve with toasted pumpkin seeds.

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