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!