Butternut Lasagna Soup with Italian Sausage & Ancestral Blend Beef

Ingredients

• 1 small butternut squash, peeled, seeded, and cubed (about 3 cups)
• 1–2 tbsp olive oil
• Salt & pepper, to taste
• 1 lb Italian Sausage, removed from casing 
• 1 lb Ancestral blend ground beef (with organs)
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 2 tsp Italian seasoning
• 1 (28 oz) can crushed tomatoes
• 1 cup marinara sauce
• 4 cups broth (chicken or beef)
• 1 zucchini sliced and cut in quarters (optional) 
• ½ cup milk
• 6–8 lasagna noodles, broken into bite-size pieces
• 2 cups fresh spinach (or kale)
• ¾ cup shredded mozzarella
• ½ cup grated Parmesan
• Fresh basil or parsley, for topping

Instructions

1. Roast the squash:
   Preheat oven to 400°F. Peel and cube butternut squash. Toss with olive oil, salt, and pepper.Spread on a baking sheet and roast for 20–25 minutes, until tender and slightly caramelized around the edges.
2. Make the butternut base:
   Add the roasted squash to a blender with crushed tomatoes, marinara, and 2 cups broth.
   Blend until completely smooth and creamy. Set aside. (can also use a immersion blender) 
3. Brown the meat:
   In a large pot or Dutch oven, cook the sausage and ancestral blend beef over medium heat until browned. Remove from pan. Add the onion and sauté until is soft and fragrant, about 5 minutes. Then add in garlic, Italian seasoning, salt, and pepper. 
4. Combine:
   Pour the blended butternut mixture into the pot. Stir well, scraping up any bits from the bottom. Then add the meat, zucchini and remaining broth.Bring to a gentle simmer & cook 10 minutes until thickened slightly
5. Add pasta:
   Stir in the broken lasagna noodles and cook until tender, about 8–10 minutes, stirring occasionally.
6. Finish:
   Stir in the milk, and spinach. Once the greens are wilted, remove from heat.
   Add mozzarella and Parmesan, stirring until melted and creamy.
7. Serve:
   Ladle into bowls and top with fresh basil or parsley, a drizzle of olive oil, and extra Parmesan if you’d like.