A quick and easy soup recipe that combines the rich fall flavors of Butternut Squash Lasagna with the ease of a one-pot meal.
Author:Regan Jones, RDN, ACSM-CPT
1 small butternut squash
1 tablespoonolive oil
1 tablespoonchopped fresh rosemary
1garlic clove, chopped
4 cupsno-salt-added chicken or vegetable broth
4dry lasagna sheets, broken into 1 1/2-inch pieces
2 tablespoonsGreek-style yogurt
Place butternut squash on a stable cutting board; pierce all along the body of the squash with a knife. Microwave on HIGH 5 minutes or just until slightly tender (do not overcook). Remove from microwave and let cool slightly. Cut butternut squash in half just above the base/bulb end of the squash; cut off end. Peel butternut squash. Cut bottom half in half lengthwise; use spoon to scoop out seeds. Continue cutting and cubing butternut squash.
Heat oil in a medium saucepan over medium heat; add rosemary and garlic and cook 30 seconds or until fragrant (be careful not to burn garlic). Add chicken broth, salt and butternut squash to pan. Bring to a boil; reduce heat and simmer 10 minutes.
Remove half of mixture to a small bowl; using an immersion blender, blend until smooth. Return to pan and stir until smooth. Add pasta and cook an additional 10 minutes or until pasta is tender.