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Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe

Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe
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★★★★★

4.8 from 27 reviews

A comforting and hearty soup inspired by classic lasagna, combining creamy butternut squash, tender pasta, nutritious kale, and melted mozzarella for a cozy meal perfect for chilly days.

Ingredients

Scale

Vegetables & Aromatics

  • 2 tablespoon Olive Oil
  • 1 medium Sweet Onion, finely diced
  • ¼ teaspoon Red Pepper Flakes
  • 5 cloves Garlic, roughly chopped
  • 6 cups Butternut Squash (about 2 lbs), peeled and cubed
  • 2 cups Fresh Kale, chopped

Seasonings & Add-ins

  • 2 teaspoon Italian Seasoning
  • ½ cup Heavy Cream
  • ¼ cup Brown Sugar
  • Salt and freshly ground Black Pepper, to taste

Liquids & Broth

  • 2 quarts Vegetable Broth
  • 1 chunk Parmesan Rind

Pasta & Cheese

  • ½ lb Mafalda Pasta (or dried lasagna noodles), broken into pieces
  • 1 cup Low Moisture Mozzarella (such as Land O’ Lakes Mozzarella Farmstyle Shreds)

Instructions

  1. Sauté Aromatics: Heat olive oil in a large soup pot over medium heat. Add the finely diced sweet onion, a pinch of salt, and red pepper flakes. Cook for about 3 minutes until the onions start to soften. Add the roughly chopped garlic and cook for an additional 3 minutes, stirring occasionally to avoid burning.
  2. Cook Butternut Squash: Add the cubed butternut squash and Italian seasoning to the pot. Season with another pinch of salt and raise the heat to medium-high. Cook for about 5 minutes, stirring occasionally, until the squash pieces begin to caramelize and develop flavor.
  3. Add Broth and Parmesan Rind: Pour in the vegetable broth and add the parmesan rind. Bring the mixture to a boil and let it simmer for 10 minutes, allowing the flavors to meld and the squash to soften.
  4. Puree Soup: Remove the parmesan rind, then use an immersion blender to puree about half of the soup directly in the pot, leaving some texture for a balanced consistency.
  5. Cook Pasta: Return the parmesan rind to the pot, then add the broken mafalda pasta. Reduce heat to a simmer and cook for about 10 minutes, or until the pasta is al dente.
  6. Finish Soup: Turn off the heat, stir in the fresh kale, heavy cream, and brown sugar until well combined. Taste and adjust seasoning with salt and pepper as needed.
  7. Serve: Ladle the hot soup into bowls and top each serving with a generous handful (about ½ cup) of shredded mozzarella cheese. Serve immediately while the cheese is melting and gooey.

Notes

  • You can substitute mafalda pasta with any short pasta like rotini or broken lasagna noodles as convenient.
  • For a vegan version, replace heavy cream with coconut cream and omit the Parmesan rind and mozzarella or use vegan cheese substitutes.
  • If you prefer a thicker soup, puree more of the soup before adding the pasta.
  • Make sure to break the pasta into smaller pieces so it cooks evenly in the soup.
  • Leftovers can be refrigerated for up to 3 days and reheated with additional broth or cream to maintain consistency.

Nutrition

Keywords: butternut squash soup, kale soup, mozzarella soup, lasagna soup, hearty soup, fall soup, vegetarian soup

Find it online: https://mixitwitjoe.com/butternut-squash-lasagna-soup-with-kale-and-mozzarella-recipe/