Lasagna Butternut Squash Soup

Time QUICK MEDIUM LONG Difficulty EASY MEDIUM HARD
Taste MEH OK GOOD AMAZING Yields LITTLE MEDIUM LOTS

Ingredients

• 1 butternut squash
• Olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 450g ground beef
• 450g Italian sausage (5 links, casings removed)
• 2 tbsp tomato paste
• 1 tbsp Italian seasoning
• 1 jar roasted red peppers (500 mL/ 16oz/ 1.5 cups/ 2-3 large peppers)
• 1/2 cup heavy cream
• S&P
• 4 cups beef broth
• 1 regular box of lasagna noodles (300-400g)
• 2 cups fresh spinach or 6 cubes frozen spinach
• 1 cup mozzarella cheese
• 1/2 cup parmesean cheese
• Ricotta cheese

Instructions

1. Peel and cube butternut squash. Drizzle with olive oil, salt, and pepper and bake for 400°F for 30 mins until tender.
2. Cook onion in a soup pot with olive oil. Add garlic and cook for 1 minute. Add meat and cook until browned.
3. Add tomato paste and Italian seasoning and cook for 1 minute.
4. Blend cooked butternut squash, roasted red peppers, and cream. Add to meat. Add broth and S&P.
5. Bring to boil, or simmer until ready to cook noodles.
6. Add noodles, simmer until cooked.
7. Add spinach, mozzarella, and parmesan. Cook until wilted and melted.
8. Serve with a spoonful of ricotta.
9. Slurp!

Recipe from: Frida Sofia Eats – Easy Lasagna Soup