Ingredients
Units
Scale
- 1 medium butternut squash
- 2 tbsp olive oil, divided
- Salt & pepper (omit pepper for AIP)
- 1 lb ground chicken (sub-ground turkey)
- 2 tsp dried thyme, divided
- 2 tsp dried sage, divided
- 1 tsp dried parsley
- 1 yellow onion, diced fine
- 4 cloves garlic, minced
- 5 cups chicken broth
- 1 tbsp white wine vinegar
- 6 gluten-free lasagna noodles, broken
To serve
Instructions
- Preheat the oven to 400 F and line a large baking sheet with parchment paper. Slice the butternut squash in half, lengthwise, and spoon out the seeds. Add 1 tbsp of olive oil to the flesh and season with salt and pepper. Place flesh side down on the baking sheet and bake in the preheated oven for 40-50 minutes or until tender. Set aside once cooked.
- While the squash cooks set a large Dutch oven on the stove over medium heat. Add the olive oil and ground chicken. Season with 1 tsp each of thyme, sage and parsley. Lightly season with salt and pepper. Crumble the ground chicken until browned. Set aside, reserving some fat in the pan.
- Add the onion and saute for 3-4 minutes or until lightly translucent. Add the garlic and saute until fragrant.
- Pour the broth into the pot along with the white wine vinegar. Spoon the cooked butternut squash into the pot, along with 1 tsp each of thyme and sage. Using an immersion blender, blend the soup with until smooth.
- Bring the soup to a boil and reduce to a simmer. Add the chicken back to the pot along with the broken lasagna noodles. Simmer for 8-10 minutes, stirring often, until the lasagna noodles are soft.
- Serve topped with crispy sage and cheese if desired!
Notes
To make this recipe AIP, omit the ricotta and add 2-3 tbsp of nutritional yeast to the soup for a cheesy flavor!
All nutrition facts are estimated and will vary.
- Prep Time: 10
- Cook Time: 1 hour 30 minutes
- Category: Main Dishes
- Method: Stove Top
- Cuisine: Italian Inspired
Keywords: lasagna soup