This heart-warming curried squash soup combines Indian-inspired spices with aromatic lamb meatballs. It’s the perfect soup for cooler nights!
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I’m a huge soup lover: I love any and all types of soups, from minestrone to ramen, and I enjoy them year-round, even in the heart of summer. But the moment I crave a hot bowl of soup the most is when fall comes back around. As temperatures get chillier, the need for comfort food comes back.
I especially love hearty soups, not only because I find them the most comforting, but also because they become an easy meal all on their own. I like to pack my hearty soup recipe with proteins, from beans to chicken, but I have a soft spot for meatballs. The idea for this soup came to me as I was thinking of Indian curries, which I love, but especially the ones made with lamb. It seemed to me that using one of fall’s quintessential vegetables—squash—combining it with easy lamb meatballs and flavoring it with curry would create an amazingly aromatic, satisfying soup. Let me tell you: I wasn’t wrong!
This curried squash soup produces 12 servings and freezes beautifully. Serve it with crusty bread or warm naan and a green salad and you’ve got a complete, healthy meal to enjoy on a cool night. My favorite way to enjoy this heart-warming curried squash soup is curled up on the couch, wrapped up in my favorite blanket!
Helpful Tips for Making Curried Squash Soup with Lamb Meatballs
Switch up the squashes: Any variety of squash works in this soup: pumpkin, butternut, buttercup, and acorn all fit the bill. Use your favorite, or whichever you have on hand. As a prep shortcut, you could also buy a bag of frozen squash cubes and use it in this soup.
Do the prep: This soup uses a ton of veggies so there’s a bit of prep involved. Since the soup will be purred, the veggies don’t need to be all nicely diced though. Just make sure to chop the veggies roughly the same size to make sure they cook evenly.
Make-ahead: This recipe yields 12 servings. Freeze it in portions and you’ll get to enjoy comforting dinners to many busy weeknights to come.
In a large pot set over medium heat, heat the olive oil. Add the leek and cook, stirring, until soft, about 6 minutes. Add the garlic and cook for 1 minute. Add the curry powder, cumin, and turmeric, and cook, stirring, until aromatic, 30 seconds to 1 minute. Add the squash, cauliflower, sweet potato, and carrots and stir to coat with the spices, then add the chicken stock, water, and salt, and stir to combine, scraping down the bottom of the pot to make sure all that flavor gets into the soup.
Increase the heat to high to bring the curried squash soup to a boil, then lower the heat simmer, uncovered, 30 minutes.
While the soup is simmering, prepare the meatballs: in a large bowl, combine the ground lamb with the garlic, spices, salt, and pepper, being careful not to overmix (which would lead to dense meatballs.) Roll the lamb mixture into 1-in (2.5 cm) meatballs. In a large nonstick saute pan set over medium heat, heat the olive oil, then add the meatballs and cook, moving the meatballs around from time to time, until browned on all sides (about 8-10 minutes total.) Depending on the size of saute pan you have, you might need to brown the meatballs in two or more batches. Set the browned meatballs aside.
Use a stick blender to puree the soup right in the pot, or transfer it to a stand blender to puree it in batches. Return the pureed soup to medium heat. Add the meatballs and simmer for 10 minutes to incorporate flavors. Taste and adjust seasoning if needed.
SERVING: Serve the soup hot, garnished with croutons and fresh coriander.
STORAGE: Let the soup cool to room temperature. Refrigerate in airtight containers for up to 3 days, or freeze for up to 1 month.
Did you make this?
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