Butternut Squash Soup with Chicken Meatballs

Instructions:

• 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.