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Butternut Squash Lasagna Soup with Kale & Mozzarella

Cheesy Butternut Squash Lasagna Soup with Kale & Mozzarella

Butternut Squash Lasagna Soup with Kale & Mozzarella is a creamy, comforting dish perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Substitute with vegetable oil for a neutral flavor.
  • 1 medium Sweet Onion Substitute with yellow onion if needed.
  • 1 teaspoon Red Pepper Flakes Omit for a milder flavor.
  • 3 cloves Garlic Minced garlic or garlic powder can be used.
  • 1 pound Butternut Squash Substitute with pumpkin or sweet potatoes if unavailable.
  • 1 tablespoon Italian Seasoning Can be replaced with dried oregano and thyme.
  • 4 cups Vegetable Broth Use chicken broth for a savory twist.
  • 1 piece Parmesan Rind Use grated Parmesan in the broth instead if unavailable.
For the Pasta
  • 8 ounces Mafalda Pasta Substitute with broken lasagna sheets or any bite-sized pasta.
For the Greens
  • 4 cups Fresh Kale Substitute with spinach or Swiss chard.
For Creaminess
  • 1 cup Heavy Cream Replace with coconut cream for a dairy-free option.
For Sweetness
  • 1 tablespoon Brown Sugar Use maple syrup or honey as an alternative.
For Topping
  • 1 cup Low Moisture Mozzarella Use shredded Gouda or Fontina for a different cheese flavor.

Equipment

  • Large pot
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced sweet onion, a pinch of salt, and red pepper flakes. Sauté for about 3 minutes until the onions become translucent and fragrant.
  2. Toss in 3 minced garlic cloves, cooking for an additional 3 minutes. Stir frequently until the garlic becomes golden.
  3. Add in 1 pound of diced butternut squash along with 1 tablespoon of Italian seasoning. Cook for 5 minutes, stirring occasionally.
  4. Pour in 4 cups of vegetable broth and add a Parmesan rind. Bring to a boil and let it simmer for 10 minutes.
  5. Use an immersion blender to puree half of the soup directly in the pot.
  6. Stir in 8 ounces of mafalda pasta and let the soup simmer for another 10 minutes.
  7. Turn off the heat and fold in 4 cups of fresh chopped kale, 1 cup of heavy cream, and 1 tablespoon of brown sugar. Stir gently until the kale wilts.
  8. Ladle the soup into bowls, topping each serving with shredded mozzarella cheese.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 750mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 300mgIron: 3mg

Notes

Cut butternut squash into uniform pieces for consistent cooking. Don’t skip the Parmesan rind for added flavor.

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