Butternut Squash Lasagna Soup

Preheat oven to 425°F. Spread the cubed butternut squash on a sheet pan, drizzle with olive oil, and season with salt and pepper. Roast for about 35-45 minutes, or until tender.

Transfer the roasted squash to a blender along with the roasted red peppers and beans, adding broth as needed. Blend until smooth and silky. Set aside.

In a large pot, heat a drizzle of avocado oil over medium heat. Add the onion and sauté until softened, about 3 minutes. Stir in the garlic and cook for another minute.

Add the ground beef and Italian sausage, breaking it up with a spoon, and cook until browned. Stir in the Italian seasoning and tomato paste.

Pour in the creamy squash-pepper sauce and the bone broth. Stir well, then add the dry pasta. Simmer until the pasta is al dente, about 10-15 minutes.

Stir in the baby spinach until just wilted. Add mozzarella and parmesan, stirring until melty and combined.

Ladle into bowls and top with extra parmesan and a dollop of ricotta, if you like it extra cheesy.