Butternut Squash & Mushroom Lasagna Soup

This is a very hearty soup for when you are craving carbs and cheese but also want them served with a few vegetables. If you are feeling extra enthusiastic, brown a few tablespoons of butter and drizzle it over the top of each bowl.

Cook time: 50 minutes

Servings: 6

Ingredients

• 4 Tbsp unsalted butter
• 1 yellow onion diced
• 4 garlic cloves minced
• 0.75 cup all-purpose flour
• 4 cups vegetable broth
• 1 lb butternut squash cut into ½ inch cubes
• 8 oz white button mushrooms sliced
• 1 Tbsp fresh sage chopped
• 1 tsp red pepper flakes
• 8 lasagna noodles broken in half
• 0 salt for boiling water
• 1 cup whole milk
• 0 salt to taste
• 0 freshly ground black pepper to taste
• 4 oz mozzarella cheese shredded
• 0.5 cup Parmesan cheese grated

Instructions

1. In a large Dutch oven over medium heat, melt the butter. Add the onion and sauté until very soft, 5 to 7 minutes. Add the garlic and sauté until fragrant but not yet browning, 30 seconds. Add the flour and whisk for 1 minute, until the flour darkens slightly and smells nutty.
2. Add the vegetable broth, squash, mushrooms, sage, and red pepper flakes and bring to a boil over high heat. Turn down the heat to medium-low and simmer until the squash is tender and easily pierced with a fork, 15 to 20 minutes.
3. Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the lasagna noodles according to the package directions and drain.
4. Remove the soup from the heat and stir in the milk. Taste and season with salt and pepper as needed. Divide the soup among serving bowls and nestle the lasagna noodles into the soup. Top each bowl with mozzarella and Parmesan and serve right away.