Description
Discover the warmth of autumn with this creamy Butternut Squash Lasagna Soup with Kale & Mozzarella. This delightful dish combines the comforting flavors of lasagna in a cozy soup, perfect for chilly days. Rich in nutrients from fresh kale and sweet butternut squash, it offers a satisfying meal that will please the entire family. The gooey mozzarella adds a delightful stretch to each bowl, making it a must-try for gatherings or family dinners. Whether served as an appetizer or main course, this soup is sure to become a fall favorite!
Ingredients
Scale
- 2 tbsp Olive Oil
- 1 medium Sweet Onion (finely diced)
- 1/4 tsp Red Pepper Flakes
- 5 cloves Garlic (roughly chopped)
- 6 cups Butternut Squash (about 2lbs)
- 2 tsp Italian Seasoning
- 2 quarts Vegetable Broth
- 1 chunk Parmesan Rind
- 1/2 lb Mafalda Pasta (or dried lasagna noodles) (broken up)
- 2 cups Fresh Kale
- 1/2 cup Heavy Cream
- 1/4 cup Brown Sugar
- 1 cup Low Moisture Mozzarella (I recommend Lake o' Lakes Mozzarella shreds)
Instructions
- In a large soup pot, heat olive oil over medium heat. Add diced onion and red pepper flakes; sauté until softened.
- Stir in chopped garlic and cook until fragrant.
- Add butternut squash, Italian seasoning, and salt; sauté until caramelized.
- Pour in vegetable broth and add Parmesan rind. Bring to a boil for 10 minutes.
- Remove the rind and use an immersion blender to puree half of the soup until smooth.
- Return the rind to the pot, add pasta, and simmer until cooked through.
- Off heat, stir in kale, heavy cream, and brown sugar until well combined.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 8g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 40mg