The Ultimate Curried Squash Soup with Lamb Meatballs: A Hearty Fall Recipe

Prepare to warm your soul with this incredibly flavorful curried squash soup, expertly paired with tender, aromatic Indian-spiced lamb meatballs. It’s the quintessential comfort food, ideal for those chilly evenings when you crave something both hearty and deeply satisfying. This recipe offers a wonderful blend of sweet, savory, and spicy notes, making it an instant favorite for any fall or winter gathering.

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My Deep Appreciation for Soup & The Inspiration Behind This Recipe

I confess, I am an undeniable soup enthusiast. My love for soup knows no bounds, encompassing everything from the rustic charm of a classic minestrone to the rich complexities of a homemade ramen. I genuinely enjoy a warm bowl year-round, even in the height of summer. However, there’s a particular magic that soup holds when autumn rolls around, marking the unofficial start of soup season. As soon as the temperatures begin to drop and the air turns crisp, my craving for comforting, warming meals intensifies, and a hearty soup always tops the list.

Hearty soups hold a special place in my culinary repertoire. Not only do they offer unparalleled comfort, but they also effortlessly transform into a complete, satisfying meal on their own. I often load my hearty soup recipes with various proteins, from beans to chicken, but I have a particular fondness for meatballs. The concept for this specific soup sprung from my long-standing affection for Indian curries, especially those rich, aromatic dishes made with lamb. It struck me that combining one of fall’s most iconic vegetables—squash—with succulent lamb meatballs and infusing it all with vibrant curry spices would create an extraordinary, deeply aromatic, and incredibly satisfying soup. And let me tell you, the result was even more delightful than I imagined!

Why This Curried Squash Soup with Lamb Meatballs Is a Must-Try

This Curried Squash Soup with Lamb Meatballs isn’t just another recipe; it’s an experience. Here’s why it deserves a spot in your rotation:

Unforgettable Flavor Profile: The blend of sweet, earthy squash with fragrant Indian spices like Madras curry, cumin, and turmeric creates a soup base that is both exotic and comforting. The lamb meatballs add a savory depth and a delightful texture contrast that elevates the dish beyond a simple puréed soup.
Hearty and Wholesome: Packed with an array of vegetables—squash, sweet potato, cauliflower, and carrots—along with protein-rich lamb meatballs, this soup is a complete meal designed to keep you feeling full and satisfied. It’s a delicious way to incorporate more nutritious ingredients into your diet.
Perfect for Cooler Weather: There’s nothing quite like a steaming bowl of this curried squash soup to chase away the chill. Its warmth and rich flavors make it the ultimate comfort food for fall, winter, or any cool evening.
Excellent for Meal Prep: Yielding a generous 12 servings, this recipe is perfect for batch cooking. It freezes beautifully, allowing you to prepare comforting dinners for many busy weeknights ahead. Imagine coming home to a homemade, flavorful meal ready to be reheated with minimal effort!
Versatile and Customizable: While the recipe is fantastic as is, it also offers plenty of room for customization. Adjust the spice levels to your preference, experiment with different squash varieties, or even swap out the lamb for another protein.

Essential Tips for Crafting Your Perfect Curried Squash Soup

Making this curried squash soup is a straightforward process, but a few key tips will help you achieve the best possible results and streamline your cooking experience.

Choosing Your Squash

The beauty of this soup lies in its adaptability. Almost any variety of squash will shine here, allowing you to use whatever looks best at the market or what you have on hand. Popular choices include:

Butternut Squash: Known for its sweet, nutty flavor and creamy texture when cooked. It’s widely available and easy to work with.
Acorn Squash: Offers a slightly milder, more buttery flavor. Its ribbed skin makes it a bit trickier to peel but well worth the effort.
Pumpkin: Use baking pumpkins (like sugar pie pumpkins), not carving pumpkins. They lend a classic, comforting squash flavor.
Buttercup Squash: Very sweet and creamy, similar to butternut.

For a fantastic prep shortcut, you can absolutely opt for a bag of pre-cut frozen squash cubes. This saves a significant amount of time and effort in peeling and chopping, making this hearty soup even more accessible on a busy weeknight.

Efficient Vegetable Preparation

This recipe calls for a good amount of vegetables, so there’s a bit of chopping involved. However, since the soup will ultimately be puréed, there’s no need for perfectly uniform, fine dicing. The most important thing is to chop all the vegetables—squash, sweet potato, cauliflower, and carrots—into roughly similar-sized pieces (about 1-inch cubes for the denser vegetables like squash and sweet potato). This ensures that they cook evenly and become tender at the same rate, leading to a smooth purée and a consistent flavor throughout your curried squash soup.

Mastering the Lamb Meatballs

The lamb meatballs are a highlight of this curried squash soup, adding rich flavor and substance. To ensure they are tender and moist, remember these points:

Don’t Overmix: When combining the ground lamb with the garlic, spices, salt, and pepper, mix just until everything is incorporated. Overmixing can lead to dense, tough meatballs.
Uniform Size: Rolling the lamb mixture into roughly 1-inch (2.5 cm) meatballs ensures they cook evenly.
Even Browning: Browning the meatballs in a hot pan adds a delicious caramelized crust and locks in their juices. If your pan isn’t large enough to brown all the meatballs in a single layer without crowding, work in batches. Crowding the pan can steam the meatballs instead of browning them, preventing that desirable crust from forming.

Achieving Creamy Perfection

Puréeing the curried squash soup is what gives it its luxurious, smooth texture. You have two excellent options:

Immersion Blender (Stick Blender): This is arguably the easiest method. You can purée the soup directly in the pot, minimizing extra dishes. Simply immerse the blender and blend until smooth.
Stand Blender: If you don’t have an immersion blender, a regular stand blender works perfectly. Be sure to work in batches, as hot liquids expand when blended. Fill the blender no more than halfway, and remove the small cap from the lid (or crack the lid slightly) to allow steam to escape. Cover the opening with a kitchen towel to prevent splatters, then blend until smooth before adding the next batch.

Spice Adjustments

The suggested amount of Madras curry powder, cumin, and turmeric provides a beautifully balanced, medium-intensity curry flavor. If you prefer a milder soup, you can reduce the curry powder by half a teaspoon. For a bolder, spicier kick, consider adding a pinch of cayenne pepper or a small amount of fresh minced chili along with the garlic and leeks. Always taste and adjust seasonings at the end, as flavor can develop and change during cooking.

Variations and Customizations for Your Curried Squash Soup

While this recipe is a standalone star, it’s also incredibly flexible. Feel free to experiment with these variations to suit your taste or dietary needs:

Vegetarian/Vegan Option: To make this soup vegetarian, simply omit the lamb meatballs. You can add chickpeas, red lentils (they’ll cook right in the soup), or plant-based meat substitutes for protein. For a vegan version, use vegetable stock instead of chicken stock.
Other Proteins: Not a fan of lamb? Ground chicken or turkey would work wonderfully for the meatballs. For a non-meatball option, shredded cooked chicken or even pan-fried paneer cubes could be stirred in at the end.
Different Spices: If you have a favorite curry blend, feel free to substitute it for the Madras curry powder. Garam masala added at the very end can also enhance the aromatic profile.
Creaminess Boost: For an even creamier texture, stir in a splash of coconut milk or heavy cream just before serving. This adds a lovely richness without overpowering the curry flavors.
Leafy Greens: A handful of fresh spinach or kale can be stirred into the soup during the last few minutes of simmering, adding extra nutrients and a touch of freshness.

Serving Suggestions for a Complete Meal

This Curried Squash Soup with Lamb Meatballs is a complete meal in itself, but a few additions can elevate the dining experience:

Crusty Bread or Naan: Serve alongside warm, crusty bread or soft, pillowy naan bread, perfect for soaking up every last drop of the flavorful soup.
Green Salad: A simple, crisp green salad with a light vinaigrette makes for a refreshing counterpoint to the rich and warm soup.
Garnishes: Beyond the suggested croutons and fresh coriander (cilantro), consider a dollop of plain yogurt or sour cream, a sprinkle of toasted pumpkin seeds, or a drizzle of chili oil for an extra layer of flavor and texture.

My absolute favorite way to savor this heart-warming curried squash soup? Curled up on the couch, wrapped in my coziest blanket, with a good book or movie. Pure bliss!

Make-Ahead and Storage Tips

One of the many advantages of this curried squash soup is how well it stores and freezes, making it an ideal candidate for meal prepping:

Make-Ahead: The soup base can be made entirely in advance and stored in the refrigerator for up to 3 days. The meatballs can also be cooked separately and added just before serving, or added to the soup and reheated together.
Refrigeration: Once cooled to room temperature, transfer the soup (with or without meatballs) into airtight containers. It will keep beautifully in the refrigerator for up to 3 days.
Freezing: This soup freezes exceptionally well. Portion it into freezer-safe containers or bags, leaving a little headspace for expansion. It can be frozen for up to 1 month. When ready to enjoy, thaw overnight in the refrigerator and gently reheat on the stovetop over medium-low heat, stirring occasionally. If the soup is too thick after thawing, you can add a splash of chicken stock or water to reach your desired consistency.

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Curried Squash Soup with Lamb Meatballs

This heart-warming curried squash soup combines Indian-inspired spices with aromatic lamb meatballs. It’s the perfect soup for cooler nights!

Prep Time:20 minutes

Cook Time:40 minutes

Total Time:1 hour

Servings 12 servings

Author Marie Asselin, FoodNouveau.com

Ingredients

US Customary / Metric

For the soup

2 tbsp extra-virgin olive oil
1 medium leek, chopped (white and pale green part only)
4 cloves garlic, grated or minced
1 tbsp Madras curry powder or regular curry powder
1 tsp ground cumin
1 tsp ground turmeric
4 cups 1-in (2.5 cm) cubes of peeled and seeded squash (butternut, acorn, pumpkin, buttercup) (about 1 3/4 lb/800 g)
1 large sweet potato, peeled and diced (about 1 lb/454 g)
1 head of cauliflower cut into florets
2 large carrots peeled and chopped
6 cups chicken stock
2 cups water
2 tsp kosher salt or fine sea salt

For the meatballs

2 lbs ground lamb
2 cloves garlic, grated or minced
1 tsp ground cumin
1 tsp Madras curry powder or regular curry powder
1 tsp jarred ginger paste or freshly grated ginger
1 tsp kosher salt or fine sea salt
Freshly ground black pepper
2 tbsp extra-virgin olive oil

To serve (optional)

Croutons
Fresh coriander

Instructions

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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Embrace the Warmth of Fall with This Delightful Soup

This Curried Squash Soup with Lamb Meatballs is more than just a meal; it’s a culinary hug, a burst of comforting warmth, and a testament to the joy of seasonal eating. Its complex yet harmonious flavors, combined with its hearty and nourishing qualities, make it the ultimate dish for cozy evenings. Whether you’re preparing it for a family dinner, a potluck, or as a convenient make-ahead meal, this soup is guaranteed to impress and satisfy. So, gather your ingredients, embrace the rich aromas, and get ready to enjoy a truly unforgettable bowl of goodness.

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