Creamy One-Pot Butternut Squash Lasagna Soup
Ingredients
- 6 lasagna sheets
- 1/2 of a medium-large butternut squash, ~3 cups diced
- 1 small sweet onion
- 3-4 garlic cloves
- 2 celery stalks
- 1 carrot
- 3/4 cup TVP (textured vegetable protein)
- 6 cups vegetable broth, divided into 4 and 2 cups
- 1 cup plain oat milk
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 1/2 tbsp Italian seasoning
- 1 tsp basil, oregano and sweet paprika each
- 1 tsp fennel seeds, crushed
- Pinch of cayenne pepper (optional)
- Salt and pepper to taste
Optional
- Fresh spinach and basil
- Vegan mozzarella shreds or parmesan
Preparation
Finely dice onion, carrot, celery, mince garlic, and cut peeled and seeded butternut squash into small pieces.
Heat up olive oil in a dutch oven, and fry onion, carrot and celery until lightly browned. Then add garlic and butternut squash, and keep sautéing everything for 5 more minutes.
Add tomato paste, and stir for a minute.
Pour in 4 cups of the broth, cover with a lid, and simmer for 10 minutes or until butternut squash pieces have softened.
Take away 1 cup of the butternut veggie mixture, and blend it with 1 cup of oat milk until smooth.
Add blended mixture back to the pot, along with the TVP, herbs and spices, and the additional 2 cups of broth.
Break each lasagna sheet into a couple large pieces, add them to the pot, and simmer for 10-12 minutes until pasta is al dente.
Optional additions
Add some fresh spinach and/or basil at the end and top with vegan mozzarella or parmesan.
