1 small acorn squash
3 cups low sodium vegetable broth
8 turkey meatballs (I buy Honeysuckle White precooked Italian Turkey meatballs, but you can make your own with ground turkey or even chicken and your choice of seasonings)
Pinch of cinnamon
Directions:
1. Pierce squash skin four times with fork and microwave on high for 8-10 minutes. Let it cool for at least 10 minutes, it will be very hot!
2. Scoop the seeds out of the squash and into a soup pot. Mash with potato masher. Add vegetable broth and meatballs and cook over medium high heat for about 15 minutes, stirring occassionally.
3. Divide the servings into two bowls, 4 meatballs per bowl and add a pinch of cinnamon to each bowl of soup.