Squash Lasagna Soup with Sage Crumb

A cosy one-pot soup with squash, tomato and lasagna sheets, topped with a crunchy sage and walnut crumb.

SHOPPING LIST

• butternut squash600g
• lasagna sheets6
• tinned chopped tomatoes1 tin
• onion1
• garlic2 cloves
• vegetable stock cube1
• dried sage1 tsp
• walnuts40g
• breadcrumbs40g
• olive oil2 tbsp
• parmesan30g

METHOD

1. 1Chop the squash into small cubes and soften with the chopped onion in 1 tbsp oil for 6 minutes.
2. 2Add the crushed garlic and half the sage and stir for 1 minute.
3. 3Pour in the tomatoes, crumbled stock cube and 800ml water and simmer for 12 minutes.
4. 4Break the lasagna sheets into pieces and add to the pan, cooking for 8 minutes until tender.
5. 5Toast the breadcrumbs and chopped walnuts in the remaining oil with the rest of the sage for 3 minutes.
6. 6Ladle the soup into bowls and top with the sage crumb and parmesan.

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