Quick Butternut Squash Soup


1 teaspoon olive oil

1 clove garlic, minced

1/2 cup chopped onion

1 teaspoon fresh sage, chopped (or 1t. ground dry sage)

1/2 teaspoon salt

1/8 teaspoon ground black pepper

3 cups fat-free chicken broth

1 1/2 lbs butternut squash (peeled, seeded, cubed)

parmesan cheese (Garnish)



Add oil, garlic and onion to large stockpot over medium heat.


Saute for 3-4 minutes.


Add sage, salt, pepper, broth and squash.


Bring to a boil.


Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).


Use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot.


Garnish with parmesan cheese and more fresh sage (if desired).

Total Time:      35 mins

Prep Time:        10 mins

Cook Time:       25 mins


How to Make a World’s Best Lasagna


  • 1 lb sweet italian sausage
  • 3/4 lb lean ground beef
  • 1/2 cup minced onion
  • 2 cloves crushed garlic
  • 28 ozs crushed tomatoes
  • 12 ozs tomato paste
  • 13 ozs tomato sauce (canned)
  • 1/2 cup water
  • 2 tbsps white sugar
  • 11/2 tsps basil leaves (dried)
  • 1/2 tsp fennel seeds
  • 1 tsp italian seasoning
  • 1 tbsp salt
  • 1/4 tsp black pepper (ground)
  • 4 tbsps fresh parsley (chopped)
  • 12 lasagna noodles
  • 16 ozs ricotta cheese
  • egg
  • 1/2 tsp salt
  • 3/4 lb mozzarella cheese (sliced)
  • 3/4 cup grated parmesan cheese
    • PREP  30 mins
    • COOK    2 hrs  30 mins
    • READY IN  3 hrs 15 mins


    1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
    2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
    3. Preheat oven to 375 degrees F (190 degrees C).
    4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
    5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.