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butternut squash lasagna soup

Butternut Squash Lasagna Soup with Sage Ricotta

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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Main
Cuisine Italian
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Medium saucepan
  • 1 Ladle
  • 1 Knife
  • 1 Cutting board
  • 1 Mixing bowl
  • 1 Whisk

Ingredients
  

  • 2 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 medium butternut squash peeled and cubed
  • 1 teaspoon dried sage
  • 4 cup vegetable broth
  • 1 cup water
  • 8 lasagna noodles broken into pieces
  • 1 cup ricotta cheese
  • 2 tablespoon fresh sage chopped
  • 1/4 cup grated Parmesan cheese
  • salt and pepper to taste
  • fresh basil leaves for garnish

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add diced onion and minced garlic, sauté until onion is translucent.
  • Stir in cubed butternut squash and dried sage, cook for 5 minutes.
  • Pour in vegetable broth and water, bring to a boil.
  • Reduce heat and simmer until squash is tender, about 20 minutes.
  • Add broken lasagna noodles and cook until al dente.
  • In a mixing bowl, combine ricotta cheese, fresh sage, and Parmesan cheese.
  • Season soup with salt and pepper to taste.
  • Ladle soup into bowls and top with a dollop of sage ricotta.
  • Garnish with fresh basil leaves before serving.

Notes

For a smoother soup, partially blend the butternut squash before adding the noodles. Adjust the thickness by adding more broth if needed. For extra flavor, you can roast the butternut squash cubes before adding them to the soup.
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