Vegan Butternut Squash Lasagne Soup – Christine Bailey
Vegan Butternut Squash Lasagne Soup is rich, creamy, and packed with veggies like butternut squash and chickpeas. Perfect for a warming meal or lunch.
Ingredients
- 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
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