This warm and cozy Butternut Squash Lasagna Soup combines creamy squash, chewy noodles, fresh kale, and gooey mozzarella. It’s like your favorite lasagna in a comforting bowl!
Let’s face it, who doesn’t love slurping up cheesy goodness? I always find myself going back for seconds! Plus, it’s simple to make and perfect for chilly nights.
This soup is packed with flavors and makes me feel good knowing it’s full of wholesome ingredients. Serve it with some crusty bread, and you’ve got a meal that will warm your heart!
Key Ingredients & Substitutions
Butternut Squash: This sweet and creamy squash is the star of the soup. If you can’t find it, pumpkin or sweet potatoes can work well too, offering a similar taste and texture.
Olive Oil: I love using olive oil for its flavor, but feel free to substitute with butter or avocado oil for a different twist!
Onion and Garlic: Both provide a great base flavor. Red or yellow onions are excellent in this recipe. If you’re short on garlic, garlic powder could work in a pinch!
Lasagna Noodles: I break up regular lasagna noodles, but whole wheat or gluten-free noodles are good alternatives if needed. Just adjust the cooking time according to the instructions on the package.
Kale: It brings in nutrients and a pop of color! Spinach or Swiss chard can be substituted if you prefer something different. No need to cook them as long.
How Do I Get the Right Consistency for the Soup?
To achieve that creamy yet slightly chunky texture, the key step is in pureeing the soup. Using an immersion blender right in the pot is super easy, but if you’re using a traditional blender, make sure to let it cool a bit and do it in batches.
- Blend until smooth but leave some chunks for that lasagna feel.
- Don’t rush—blending it slowly helps incorporate air, making the soup lighter.
This technique really enhances the flavor and texture, bringing the cozy lasagna vibes right into your soup bowl!
Butternut Squash Lasagna Soup with Kale & Mozzarella
Ingredients You’ll Need:
For the Soup:
- 1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 6 oz lasagna noodles, broken into bite-sized pieces
- 2 cups chopped kale, ribs removed
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Fresh parsley or basil, chopped for garnish (optional)
How Much Time Will You Need?
This delicious soup takes about 15 minutes of prep time and 40 minutes total to make, including roasting the squash and simmering the soup. It’s a quick and satisfying meal that’s perfect for any busy weeknight!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). In a bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash evenly on a baking sheet and roast for 25-30 minutes until it’s tender and lightly caramelized. Once done, take it out of the oven and set it aside.
2. Sauté the Aromatics:
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes soft and translucent. Then, stir in the minced garlic and cook for an additional minute until it’s fragrant.
3. Combine Ingredients:
Add the roasted butternut squash to the pot along with the broth, oregano, basil, and crushed red pepper flakes. Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and let it cook for about 10 minutes.
4. Blend the Soup:
Using an immersion blender, carefully puree the soup until it’s mostly smooth but retains some texture. If you don’t have an immersion blender, you can do this in a regular blender in batches—just be cautious with the hot liquid!
5. Cook the Noodles:
Return the pureed soup to a gentle simmer and add the broken lasagna noodles. Cook for about 8-10 minutes, stirring occasionally, until the noodles are tender but not mushy.
6. Add the Kale:
Stir in the chopped kale and let it cook for an additional 2-3 minutes until it’s wilted and bright green.
7. Incorporate the Cheese:
Remove the pot from the heat and gently stir in the shredded mozzarella, reserving a bit for topping later. The cheese will melt into the warm soup, adding that cheesy goodness we all love!
8. Serve the Soup:
Ladle the soup into bowls and sprinkle each serving with extra mozzarella, grated Parmesan, and fresh herbs like parsley or basil if desired.
9. Garnish and Enjoy:
If you like, you can add crispy kale chips or a drizzle of olive oil on top for an extra crunch and flavor boost.
Enjoy this comforting, cheesy, and nutritious twist on lasagna in a bowl! Perfect for cozy nights in.
Can I Use a Different Type of Squash?
Absolutely! If butternut squash isn’t available, you can substitute it with pumpkin or acorn squash. Both will give a similar sweetness and creaminess to the soup.
How Can I Make This Dish Vegetarian?
This recipe is already vegetarian if you use vegetable broth. Always check your cheese brands to ensure they’re rennet-free for a completely vegetarian dish!
Can I Prepare This Soup in Advance?
Yes! You can make this soup ahead of time. Just store it in an airtight container in the fridge for up to 3 days. When reheating, you may need to add a splash of broth to return the soup to its desired consistency.
What Are Some Good Toppings for This Soup?
Great question! Besides the mozzarella and Parmesan, consider adding fresh herbs like basil or parsley, a dollop of sour cream, or even some crispy kale chips for extra texture!