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Butternut Squash Lasagna Soup with Kale & Mozzarella

Comforting Butternut Squash Lasagna Soup with Kale & Mozzarella

This Butternut Squash Lasagna Soup with Kale & Mozzarella is a warm, creamy haven that’s perfect for chilly evenings, bursting with wholesome goodness.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Can replace with avocado oil for a different flavor profile.
  • 1 medium Sweet Onion Finely diced for even cooking.
  • 1 teaspoon Red Pepper Flakes Adjust based on heat preference.
  • 3 cloves Garlic Roughly chopped to infuse the soup.
  • 4 cups Butternut Squash Peeled and cubed before cooking.
  • 1 tablespoon Italian Seasoning Fresh herbs can be substituted for dried.
  • 4 cups Vegetable Broth Chicken broth can be used for non-vegetarian option.
  • 1 piece Parmesan Rind Can be replaced with a spoonful of nutritional yeast for a vegan option.
  • 8 ounces Mafalda Pasta Broken dried lasagna noodles can work as well.
  • 2 cups Fresh Kale Wash and spin dry before adding.
  • 1 cup Heavy Cream For a lighter version, use half-and-half or coconut cream.
  • 2 teaspoons Brown Sugar Adjust to taste depending on the sweetness of the squash.
  • 1 cup Mozzarella Cheese Use low moisture mozzarella for better melting.

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 1 finely diced sweet onion, 1 teaspoon of salt, and a sprinkle of red pepper flakes. Sauté for about 3 minutes until the onion becomes translucent.
  2. Stir in 3 cloves of roughly chopped garlic and continue cooking for another 3 minutes until fragrant.
  3. Add 4 cups of peeled and cubed butternut squash along with 1 tablespoon of Italian seasoning. Increase heat to medium-high and cook for around 5 minutes, stirring occasionally.
  4. Pour in 4 cups of vegetable broth and toss in a parmesan rind. Bring to a vigorous boil, then reduce heat and let simmer for about 10 minutes.
  5. Remove the parmesan rind and blend half of the soup until smooth and creamy using an immersion blender.
  6. Return the parmesan rind to the pot and add 8 ounces of mafalda pasta. Stir well and let the soup simmer for an additional 10 minutes.
  7. Turn off heat and stir in 2 cups of washed and chopped fresh kale, along with 1 cup of heavy cream and 2 teaspoons of brown sugar.
  8. Ladle the warm soup into bowls and top with 1 cup of shredded mozzarella cheese. Serve immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 14gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 7gVitamin A: 6000IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

Use fresh ingredients for maximum flavor and adjust seasoning to your taste. Stir frequently while simmering to prevent pasta sticking.

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