This Butternut Squash Lasagna Soup with Kale and Mozzarella is everything you love about a hearty lasagna, but reimagined into a comforting, creamy soup. It’s an easy and delicious dinner, perfect for a crisp fall evening.
I always think of my dad, James, coming in from the crisp autumn air. A warm bowl of this creamy butternut soup was his favorite greeting, a simple, loving meal that felt like a hug after a long day.
Why This Soup Feels Like a Hug in a Bowl
- Flavor Profile: A delightful mix of sweet butternut squash and savory herbs, with a creamy texture from the cheeses.
- Time to Cook: This satisfying dinner comes together in under an hour, making it perfect for a weeknight.
- Dietary Adaptability: Easily made vegetarian by using vegetable broth.
- Main Ingredients: Butternut squash, lasagna noodles, kale, mozzarella, and ricotta are the stars of this dish.
What to Grab from Your Pantry & Cupboards
For the Soup Itself:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups butternut squash, peeled and cubed
- 1 large carrot, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 cups vegetable broth
- 8 lasagna noodles, broken into pieces
- 3 cups chopped kale, stems removed
- 1/2 cup whole milk or cream
- 1/2 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese (for topping)
A Few Helpful Kitchen Tools:
- An Immersion Blender: This is my secret for getting a perfectly creamy soup right in the pot, with no messy pouring.
- A Large Pot or Dutch Oven: A good, heavy-bottomed pot is a friend in the kitchen, making sure everything cooks evenly.
Let’s Get a Simmer Going: Our Step-by-Step Guide
Step 1: Start with a Scented Sizzle
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until they become fragrant, which should take about 3 minutes. I always love the smell at this stage; it’s the foundation of any good soup.
Step 2: Toast the Spices and Soften the Squash
Stir in the butternut squash, carrot, thyme, oregano, nutmeg, salt, and pepper. Let it all cook together for 5 minutes, stirring every so often. This step helps to layer the flavors beautifully.
Step 3: Let Everything Mingle and Simmer
Pour in the vegetable broth, bring it to a boil, and then lower the heat to a gentle simmer. Cook until the squash is tender enough to be easily pierced with a fork, which usually takes about 20 minutes.
Step 4: The Secret to a Silky, Creamy Soup
Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have one, you can carefully transfer the soup to a regular blender and then return it to the pot. Just be cautious, as the soup will be hot!
Step 5: Adding the Hearty Lasagna Pieces
Add the broken lasagna noodles to the pureed soup. Cook them until they are al dente, which should be about 10-12 minutes. Remember to stir occasionally so the noodles don’t stick to the bottom of the pot.
Step 6: Wilt in the Kale for Color and Goodness
Stir in the chopped kale and cook for another 3-4 minutes, just until it has wilted. For an extra touch of richness, stir in the milk or cream.
Step 7: Finish with a Swirl of Ricotta and Cheese
Ladle the hot soup into bowls. Top each serving with a generous spoonful of ricotta, a sprinkle of mozzarella, and a final dash of cracked black pepper.
A Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used.
For a Lighter, Healthier Bowl
- Whole Wheat Noodles: For added fiber, you can substitute regular lasagna noodles with whole wheat ones.
- Skip the Cream: To reduce the fat content, you can leave out the milk or cream. The soup will still be wonderfully creamy from the pureed butternut squash.
- Boost the Veggies: Feel free to add other vegetables like celery or spinach for extra nutrients.
- Make it Gluten-Free: This soup is wonderfully easy to adapt! Simply swap the regular lasagna noodles for your favorite brand of gluten-free lasagna noodles.
My Favorite Ways to Serve This Soup
- Crusty Bread: This soup is perfect for dipping. Serve with a side of warm, crusty bread or garlic toast.
- A Simple Salad: A light green salad with a simple vinaigrette would be a refreshing contrast to the rich and creamy soup.
- Extra Toppings: Offer extra Parmesan cheese, fresh parsley, or a drizzle of olive oil at the table for guests to customize their bowls.
Some Gentle Advice to Avoid Little Mishaps
- Not Blending Enough: For the best creamy texture, make sure to blend the soup until it is completely smooth before adding the noodles.
- Overcooking the Noodles: Keep a close eye on the lasagna noodles and cook them only until al dente. They will continue to soften in the hot soup.
- Forgetting to Season: Taste the soup before serving and adjust the salt and pepper as needed. A well-seasoned soup makes all the difference.
How to Store Your Lovely Leftovers
This soup can be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, you might need to add a little more broth to reach your desired consistency. If you plan on freezing the soup, it’s best to do so before adding the noodles, as they can become mushy when thawed.
From My Kitchen to Yours
There is something so special about a warm bowl of soup, especially one that brings back fond memories. I hope this Butternut Squash Lasagna Soup warms your home and your heart. May it become a part of your own family’s traditions, creating new memories with every spoonful you share.
Your Questions, Answered with a Smile
Can I use frozen butternut squash?
Yes, you can certainly use frozen butternut squash to save on prep time. Just be aware that it might release more water, so you may need to adjust the amount of broth slightly.
What can I use instead of kale?
If you’re not a fan of kale, fresh spinach is a great substitute. Stir it in at the end of the cooking time, just until it wilts.
Can I make this soup vegan?
To make this soup vegan, simply use a plant-based milk or cream alternative and omit the mozzarella and ricotta cheese, or use your favorite dairy-free cheese substitutes.
Print
Butternut Squash Lasagna Soup with Kale and Mozzarella
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Butternut Squash Lasagna Soup with Kale and Mozzarella is everything you love about a hearty lasagna, but reimagined into a comforting, creamy soup. An easy and delicious dinner, perfect for a crisp fall evening.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups butternut squash, peeled and cubed
- 1 large carrot, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 cups vegetable broth
- 8 lasagna noodles, broken into pieces
- 3 cups chopped kale, stems removed
- 1/2 cup whole milk or cream
- 1/2 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese (for topping)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté about 3 minutes.
- Stir in butternut squash, carrot, thyme, oregano, nutmeg, salt, and pepper. Cook 5 minutes, stirring occasionally.
- Pour in vegetable broth, bring to a boil, reduce to a simmer, and cook 20 minutes until squash is tender.
- Use an immersion blender to puree until smooth and creamy (or carefully transfer to a blender).
- Add broken lasagna noodles and cook 10-12 minutes until al dente, stirring occasionally.
- Stir in chopped kale and cook 3-4 minutes until wilted. Add milk or cream.
- Ladle soup into bowls. Top with ricotta, mozzarella, and a dash of black pepper before serving.
Notes
For a lighter version, use whole wheat noodles, skip the cream, or add extra vegetables like celery or spinach. Taste and adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 25mg
Keywords: butternut squash, lasagna soup, kale, mozzarella, creamy soup, fall dinner