Butternut Squash Lasagna Soup
A creative twist on traditional lasagna soup, featuring roasted butternut squash and fire roasted peppers.
Ingredients
Directions
- 1
Place butternut squash on a sheet pan, drizzle with olive oil and bake in oven for 20 minutes or until soft.
- 2
Mix cooked butternut squash in blender together with red peppers and cream. Set aside.
- 3
In a pan over medium high heat, sauté an onion, add ground beef, sausage, garlic and tomato paste and let cook for a few minutes until meat is cooked through.
- 4
Add Italian seasoning and the butternut squash sauce as well as beef broth. Break up lasagna noodles and add to soup.
- 5
Put lid back on until pasta is done. Add cheese, basil and then mix.
