• 1 Medium Vidallia Onion, Diced
• 5 Cloves of Garlic, Minced
• 1 Tbsp Olive OIl
• About 2 Pounds Butternut Squash, Peeled, Seeded and Diced
• 3 Cups Vegetable Stock
• Salt and Pepper
• 1 Tsp Italian Seasoning
• 2 Cups Fresh Chopped Spinach
• 1 15oz Can Fire Roasted Diced Tomatoes
• 1 Cup Heavy Cream
• 8oz Lasagna Noodles, broken up and cooked al dente
• 1/2 Cup Grated Parm
• 1 Cup Shredded Mozz

Method-

In a large pot, heat the oil and sautee the onions and garlic until tender. Add in the squash and toss to coat, cook another 5 minutes. Add in stock and seasonings. Bring to a simmer and reduce heat to low. Cook until squash is softened.

Puree the soup with an immersion blender or food processor and return to the pot on low. Add in spinach, tomatoes and cream. Reserve some of the liquid from the pasta pot to add to the soup if needed to be a bit thinner. Stir in the noodles and cheese and serve

Serves 4-6