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Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe

Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe
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★★★★★

5.1 from 5 reviews

A comforting and creamy Butternut Squash Lasagna Soup featuring the rich flavors of roasted butternut squash, kale, and creamy mozzarella cheese. This hearty soup combines the essence of classic lasagna with the convenience and warmth of a soup, perfect for cozy fall and winter meals.

Ingredients

Scale

Main Ingredients

  • 2 tbsp Olive Oil
  • 1 medium Sweet Onion, finely diced
  • 1/4 tsp Red Pepper Flakes
  • 5 cloves Garlic, roughly chopped
  • 6 cups Butternut Squash, peeled and cubed (about 2 lbs)
  • 2 tsp Italian Seasoning
  • 2 quarts Vegetable Broth
  • 1 chunk Parmesan Rind
  • 1/2 lb Mafalda Pasta (or broken dried lasagna noodles)
  • 2 cups Fresh Kale, chopped
  • 1/2 cup Heavy Cream
  • 1/4 cup Brown Sugar
  • 1 cup Low Moisture Mozzarella Shreds (recommend Land O’ Lakes Mozzarella Farmstyle Shreds)

Instructions

  1. Sauté Aromatics: Heat olive oil in a large soup pot over medium heat. Add the diced sweet onion, a pinch of salt, and red pepper flakes. Cook for 3 minutes until the onion begins to soften. Add the chopped garlic and cook for an additional 3 minutes until fragrant.
  2. Cook Butternut Squash: Add the cubed butternut squash, Italian seasoning, and another pinch of salt to the pot. Increase the heat and cook for 5 minutes, stirring occasionally, until the squash starts to caramelize and gain color.
  3. Add Broth and Parmesan Rind: Pour in the vegetable broth and add the parmesan rind chunk. Bring the soup to a boil and let it simmer for 10 minutes, allowing flavors to meld and squash to soften fully. Remove the parmesan rind.
  4. Blend Soup: Using an immersion blender, puree about half of the soup in the pot to create a creamy texture while leaving some chunks for body. Return the parmesan rind to the pot.
  5. Cook Pasta: Add the broken mafalda pasta (or lasagna noodles) to the soup. Simmer for an additional 10 minutes or until the pasta is tender but still firm to the bite.
  6. Finish Soup: Turn off the heat. Stir in the fresh kale, heavy cream, and brown sugar. Mix well until the kale wilts and ingredients are combined. Taste and adjust seasoning with salt and pepper as needed.
  7. Serve: Ladle the soup into four bowls and top each serving with about 1/2 cup of shredded mozzarella cheese. Serve immediately while hot and enjoy the melty, cheesy goodness.

Notes

  • Use an immersion blender for ease; alternatively, transfer half the soup to a blender carefully and puree before returning it to the pot.
  • The parmesan rind adds depth but is not meant to be eaten; remember to remove it before serving.
  • Kale can be substituted with spinach or another hearty green if preferred.
  • For a lighter soup, substitute heavy cream with half-and-half or omit it entirely.
  • Brown sugar balances the acidity and adds a subtle sweetness; adjust to taste or omit for a less sweet version.
  • Leftover soup stores well in the refrigerator for up to 3 days and reheats beautifully.
  • Gluten-free pasta can be used to accommodate dietary needs.

Nutrition

Keywords: butternut squash soup, lasagna soup, kale soup, vegetarian soup, creamy soup, Italian soup, comfort food

Find it online: https://flavorsbymaya.com/butternut-squash-lasagna-soup-with-kale-and-mozzarella-recipe/