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Vegan Butternut Squash Lasagne Soup

Rich and creamy this soup is simple to make and crams in loads of veggies too. Ideal for a warming light meal or lunch you can also store leftovers in the fridge for 1-2 days. Save time and use a bag of frozen butternut squash chunks.

Vegan Butternut Squash Lasagne Soup

Overview

 

Serves 4

Preparation time: 10 minutes

Cooking time: 50 minutes

What’s Good About It?

Packed with antioxidants butternut squash is rich in vitamin C, A and carotenoids. The chickpeas provide plenty of fibre and protein to this soup.

Did You Know?

Swap the chickpeas for butter beans or cannelini beans if wished.

Ingredients

Serves 4

 

1 1/2 tablespoons olive oil

400g butternut squash

200ml coconut milk

200ml Vegetable stock

2 tbsp nutritional yeast

1 onion, chopped

2 carrot, diced

2 celery sticks, diced

3 garlic cloves, crushed

400g can chopped tomatoes

1 x 400g can of chickpeas,  drained

6 sheets gluten free lasagne broken in half

100g baby spinach leaves

Instructions

 

 

  1. Preheat the oven to 190C, Gas mark 5.
  2. Place the butternut squash chunks in a baking dish and drizzle over 1/2tbsp olive oil. Season with salt and pepper.
  3. Bake in the oven for 30 minutes.
  4. Place the butternut squash in a blender with the coconut milk, vegetable stock and nutritional yeast flakes. Blend until smooth.
  5. Heat the remaining oil in a large pan. Saute the onion, carrots, celery and garlic for 2-3 minutes.
  6. Add the tin of tomatoes, butternut puree and chickpeas and stir well.  Simmer for 5 minutes.
  7. Add the lasagne sheets press them into the liquid. Cover and cook for 5 minutes until they are soft.
  8. Stir in the spinach leaves and simmer for 2-3 minutes.
  9. Spoon the soup into bowls and top with basil leaves and coconut yogurt.

 

Nutrition per serving 305kcal, Fat 9.6g, Carbohydrates 38.1g, Protein 11.4g

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