Wild Recipes

Butternut Squash and Ginger Soup with Wild Pork Sausage Meatballs


Butternut and ginger soup

Contributed by Editor-in-Chief J. Townsend

The temperature really has begun to drop around the country. That makes me think of one food. I am a huge fan if soup when the temperature begins to drop. This recipe uses fresh seasonal ingredients paired with some ground Wild Pork Sausage. Even though I have a love for soups I feel that there are many soups which are just…plain. I wanted to dress this up with something that gave you a zing… in comes the fresh ginger.

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2 lbs Ground Wild Pork (you can substitute Venison)

2 tablespoons Italian Breadcrumbs

1 teaspoon Garlic Powder

1 teaspoon Salt

1 teaspoon Ground Black Pepper

½ teaspoon Fennel Seeds

1 Butternut Squash, cleaned, peeled, and chopped

1 head of Broccoli, chopped

½ Red Onion, chopped

1 Red Bell Pepper, chopped

3 Garlic Cloves, chopped

.5 oz Fresh Ginger, peeled and chopped

5 cups Pork Stock or Vegetable Stock

Salt and Ground Black Pepper

Soup Ingredients


  1. Mix the Ground Wild Pork, Italian Breadcrumbs, Garlic Powder, Salt, and ground Black Pepper in a mixing bowl.
  2. Roll the meat into quarter sized meatballs (approximately an inch in diameter)
  3. Heat a large pot over medium-high heat
  4. Add the Red Onion, Red Bell Pepper, Garlic, and Ginger
  5. Cook until the onions become clear, stirring occasionally
  6. Add the Butternut Squash, Broccoli, and the Stock
  7. Cover the pot and bring to high heat
  8. Once boiling, reduce the heat, and allow to cook for 10 minutes
  9. Brown the meatballs in a cast iron skillet while the soup cooks
  10. Remove the soup from the heat and puree the soup mixture in a blender (You may have to blend several batches)
  11. Place the pureed soup back into the pot and add the meatballs
  12. Season with additional Salt and Pepper to taste
  13. Allow the mixture to cook uncovered on medium-low heat for an additional 10 minutes
  14. Remove from heat, garnish with minced scallions, and serve

Justin Townsend

Justin (Choctaw) is an avid hunter, angler, and chef whose passion for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, podcasts, print, and with recipes. He also proudly serves in the United States Coast Guard.

3 thoughts on “Butternut Squash and Ginger Soup with Wild Pork Sausage Meatballs

  • I love pureed vegetable soups. The silky texture can’t be beat. I find the process of blending it in a blender to be a bit hairy, but then I was scalded doing that once. Immersion blender, ftw.


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