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

Scale

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