Butternut Squash Lasagna Soup
15m
Prep Time
30m
Cook Time
6
Servings
This cozy butternut squash lasagna soup is perfect for fall! Packed with veggies and cozy flavors thanks to Red Gold Chili Ready Tomato Sauce & Chili Ready Diced Tomatoes. @swarnika @thefeedfeed
This cozy butternut squash lasagna soup is perfect for fall! Packed with veggies and cozy flavors thanks to Red Gold Chili Ready Tomato Sauce & Chili Ready Diced Tomatoes. @swarnika @thefeedfeed
Ingredients
COPY INGREDIENTS
2 tablespoons olive oil1 cup butternut squash, diced2 tablespoons minced garlic1 cup zucchini, diced1/2 cup celery, chopped1 can Red Gold® Chili Ready Tomato Sauce 15 oz1 can Red Gold® Chili Ready Diced Tomatoes 14.5 oz32 ounces vegetable stock2 tablespoons Italian seasoning1 teaspoon chili flakes, optionalsalt and pepper to taste6 ounces lasagna noodles2 cups spinach1/2 cup ricotta cheese1/2 cup grated parmesan or pecorino cheeseolive oil, drizzle for servingfresh basil, garnish for serving
Instructions
- In a heavy bottomed pot, heat olive oil and cook diced butternut squash until starting to soften (3-4 minutes). Remove and set aside.
- In the same pot, add minced garlic, zucchini, and chopped celery. Stir and cook for 4 minutes.
- Add the Red Gold Chili Ready Tomato Sauce, Chili Ready Diced Tomatoes and vegetable broth. Add Italian seasoning, chili flakes (if using), salt and pepper. Cover and bring to a boil for approximately 10 minutes.
- Add lasagna noodles, cooked butternut squash, and cook until noodles are softened. Add spinach and stir to combine. Taste and adjust for seasoning.
- In a small bowl, combine ricotta and parmesan.
- Serve soup in bowls topped with a dollop of ricotta and parmesan mixture, drizzle of olive oil, and fresh basil.
Leave a Review