Description
Butternut Squash Lasagna Soup with Kale & Mozzarella is the ultimate comfort food for chilly autumn evenings! This warm and creamy dish combines the rich flavors of roasted butternut squash, hearty kale, and gooey mozzarella cheese to create a satisfying meal.
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
- 1/2 lb Mafalda Pasta (or broken lasagna noodles)
- 2 cups Fresh Kale
- 1/2 cup Heavy Cream
- 1/4 cup Brown Sugar
- 1 cup Low Moisture Mozzarella
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion, salt, and red pepper flakes, cooking until soft (about 3 minutes). Stir in garlic for an additional 3 minutes.
- Add butternut squash and Italian seasoning; cook for 5 minutes until slightly caramelized.
- Pour in vegetable broth and add the parmesan rind. Bring to a boil for 10 minutes, then remove the rind. Use an immersion blender to puree half of the soup for creaminess.
- Return the parmesan rind to the pot and add broken pasta pieces; simmer until pasta is fully cooked (about 10 minutes).
- Turn off the heat; stir in fresh kale, heavy cream, brown sugar, and season to taste with salt and pepper.
- Serve hot with shredded mozzarella on top.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 8g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 30mg
Keywords: For added protein, incorporate cooked chicken or turkey into the soup. Substitute heavy cream with coconut milk for a lighter option or vegan version. Adjust seasoning based on personal preference for a tailored flavor experience.