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Creamy One-Pot Butternut Squash Lasagna Soup
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
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
Fresh spinach and basil
Vegan mozzarella shreds or parmesan
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.
Add some fresh spinach and/or basil at the end and top with vegan mozzarella or parmesan.
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