Mango And Squash Soup With Spicy Meatballs - cooking recipe

Ingredients

7 tbsp oil
3 cloves garlic, peeled and roughly chopped
4 None onions, peeled and diced
4 1/2 lb winter squash, peeled and roughly chopped
1 1/4 lb baking potatoes, peeled and roughly chopped
3 tbsp sugar
2 None mangoes, peeled, pitted, roughly chopped
10 cups vegetable stock
2 rolls slightly stale bread, soaked in water then excess water squeezed out
2 1/4 lb ground beef
2 None eggs
1/4 cup fresh ginger, peeled and grated
2 None red chilies, deseeded and chopped, plus extra for garnish
3-4 tbsp balsamic vinegar

Preparation

Heat 3 tbsp oil in a saucepan and saute garlic and 1/2 the onions until translucent. Add squash and potatoes and cook for 2 mins. Add sugar and cook until beginning to caramelize then add mangoes and stock and season. Bring to a boil, cover and cook for 20-25 mins.
Combine bread, eggs, ginger, chilies and remaining onions. Season then shape into 30 small balls. Heat remaining oil in a large frying pan and sear meatballs, working in batches, over medium heat for 4-5 mins until browned. Drain on paper towels.
Remove soup from heat and puree with a hand blender. Add vinegar and season. Ladle into bowls, add meatballs and garnish with chilies.