If you’re craving a cozy, comforting bowl that combines the best of autumn’s bounty, you’ll adore this Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe. Packed with tender butternut squash, hearty kale, and ooey gooey mozzarella, it’s basically a big, toasty hug in soup form—perfect for chilly evenings when you want something both satisfying and fresh. I love making this on weekends when I want dinner ready in a flash without skimping on flavor or that homemade feel.
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Why You’ll Love This Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe
This recipe strikes such a perfect balance—it’s warm and creamy, but still light enough that you don’t feel weighed down. The natural sweetness of caramelized butternut squash shines through, complemented by fresh kale’s slight earthiness and mozzarella’s melty charm. Every spoonful reminds me of that comforting, cheesy lasagna vibe but with a playful soup twist that’s surprisingly simple to prepare.
- Texture you want: Soft butternut squash chunks with tender-kale bites and stretchy mozzarella
- Flavor that pops: A cozy mix of Italian herbs, garlic, and parmesan depth
- Everyday ingredients: Common pantry staples make it easy to whip up anytime
- Works for any night: Elegant enough for company, easy enough for busy weeknights
Ingredient Spotlight
Focus on quality butternut squash and fresh kale to anchor the flavor. Using a parmesan rind adds a rich umami boost that’s a game changer—trust me on this one. Mozzarella shreds melt effortlessly and provide that luscious finish. And while Italian seasoning is the go-to, feel free to mix your own blend for a personal touch.
- Butternut Squash: Choose a firm, unblemished squash for the best sweetness and texture.
- Kale: Lacinato or curly kale works wonderfully; just make sure to wash and dry it well.
- Mozzarella Cheese: Low moisture shredded mozzarella melts evenly without making the soup watery.
Seasonality & Sourcing
Butternut squash is at its peak from late fall into winter, which means this soup shines brightest then. I usually find the best-sized squash at farmers’ markets or the produce section during this season, and a smaller squash tends to be sweeter and less watery. Kale is also in season during cooler months—look for deeply colored, firm leaves. For pantry ingredients like broth and pasta, I keep trusted staples on hand year-round, making this recipe ready anytime fall cravings hit.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by heating your olive oil in a large soup pot over medium heat. Dice a sweet onion finely—it softens quickly and adds subtle sweetness that pairs perfectly with the squash. Be sure not to rush the sauté; cook the onion with a pinch of salt and a sprinkle of red pepper flakes for about 3 minutes, until soft and fragrant. Follow with garlic, cooking for another 3 minutes. A common slip? Turning the heat too high at this stage, which can brown the garlic too fast and give a bitter edge.
Step 2 — Cook & Build Flavor
Next, toss in your butternut squash chunks along with the Italian seasoning and salt. Crank the heat to medium-high to caramelize the squash slightly, about 5 minutes. You’ll notice a toasty, golden crust forming on the edges—that’s flavor building! Then pour in the vegetable broth and add the parmesan rind. Bring the mixture to a boil and simmer about 10 minutes until the squash softens. Remember to remove the parmesan rind before blending. Using an immersion blender, puree about half the soup to create a rich, velvety texture without losing that homespun chunkiness. If you undercook the squash, simply simmer longer; if it cooks too soft, you can add a few extra squash cubes later for texture.
Step 3 — Finish & Rest
After blending, add the pasta right back in and simmer until just tender, about 10 minutes. Then turn off the heat and stir in fresh kale, heavy cream, and a touch of brown sugar to balance the squash’s natural sweetness. Letting the soup rest off the heat allows the flavors to marry beautifully while keeping the kale’s vibrant color and slight chew. This step is key to avoid soggy kale and scrambling the cream—trust me, I learned this the hard way!
Troubleshooting Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe
If your soup feels too thick, add a splash of broth or water to loosen it. Too bland? A pinch more salt or a squeeze of lemon juice can brighten the whole pot. If the pasta soaks up too much liquid and gets mushy, try reducing the simmer time next round or add the noodles later. For soggy kale, make sure to add it right at the end off the heat and stir gently.
Pro Tips
I’ve made this soup dozens of times, and these tricks save the day every time. Don’t skimp on caramelizing the squash—it’s where the magic starts. Use an immersion blender to control texture easily. When adding kale, always off the heat to keep it pretty and fresh-looking. And for the cheese, low-moisture mozzarella melts best and keeps your soup luscious but not watery.
- Heat control: Medium heat for onions and squash prevents burning and builds flavor slowly.
- Timing window: Blend only half the soup for the perfect balance of creamy and chunky.
- Make-ahead move: Prepare the soup base a day ahead, then add kale and cheese fresh when reheating.
- Avoid this pitfall: Don’t leave pasta unattended in the soup or it can turn mushy fast.
Variations & Substitutions
You can customize this Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe in plenty of ways without sacrificing its cozy essence. Swap kale for spinach if that’s your jam or try a mix of shredded rotisserie chicken for extra protein. For dairy-free options, use coconut cream instead of heavy cream and a vegan mozzarella alternative. Want a little fire? Add a dash of cayenne or chipotle powder. The recipe’s a great canvas for whatever you have on hand.
Great Debates
Butter or olive oil? I lean towards olive oil for the base layer because it’s lighter and lets the squash’s sweetness shine, but butter adds a rich, silky finish if you prefer indulgence. Pasta shape matters too—mafalda offers that perfect little lasagna strip vibe but broken lasagna noodles or even orzo work well. I say pick whatever makes you smile in the kitchen.
Make-Ahead, Storage & Freezing
This soup keeps beautifully in the fridge for 3-4 days. Store it in an airtight container and add kale and cheese freshly when reheating to keep textures spot-on. To freeze, cool the soup completely (without kale or cheese), then freeze in portioned containers for up to 3 months. Thaw overnight in the fridge, add kale and mozzarella fresh, and reheat gently on the stove. I recommend reheating slowly to preserve the creamy, layered flavor.
Yield & Conversions
This recipe yields about 4 generous bowls, perfect for a family dinner or leftovers for the next day. To double it, just multiply all ingredients by two and use a larger pot. Halve the recipe for a smaller batch keeping cook times similar. For metric lovers, 2 lbs of butternut squash equals roughly 900 grams, and 2 quarts of broth is about 1.9 liters.
Serving Ideas & Pairings
Serve this Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe with crusty artisan bread dipped in olive oil and balsamic vinegar for a rustic touch. Garlic bread or a simple green salad dressed with lemon vinaigrette makes a bright, fresh contrast. For a heartier meal, pair it with sausage balls or a cheese-stuffed calzone. And don’t forget a light dessert to round it out—something like baked apples or pumpkin bars works perfectly.
FAQs
Absolutely! Just break regular dried lasagna noodles into smaller pieces so they cook evenly in the soup, mimicking the baby lasagna feel of mafalda pasta.
No worries at all. The parmesan rind adds depth and richness, but you can skip it and still get great flavor by using a bit more parmesan cheese or an extra pinch of Italian seasoning.
Yes! Swap the heavy cream for coconut milk or cashew cream and use your favorite vegan mozzarella to keep it creamy and satisfying.
Store the soup without kale and cheese if possible, then add fresh kale and mozzarella right before reheating. This keeps the greens vibrant and the cheese melty without turning soggy.
Notes, Tools & Special Equipment
For this Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe, a large heavy-bottomed pot is essential to evenly cook the squash and broth without scorching. An immersion blender saves time and makes blending half the soup effortless, but a regular blender works too—just blend in batches. For chopping, a sharp chef’s knife is a must for safely slicing through squash. Lastly, a salad spinner will make washing and drying the kale quick and mess-free, so it doesn’t water down your soup.
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Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe
This Butternut Squash Lasagna Soup with Kale and Mozzarella is a cozy, comforting soup perfect for Fall. It features a creamy, caramelized butternut squash base seasoned with garlic, brown sugar, and Italian spices, combined with hearty kale and gooey mozzarella. The broken mafalda pasta adds a lasagna vibe without the fuss.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American, Italian
- Diet: Vegetarian
Ingredients
Soup Base
- 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 teaspoon Italian Seasoning
- 2 quarts Vegetable Broth
- 1 chunk Parmesan Rind
- ¼ cup Brown Sugar
Pasta & Greens
- ½ lb Mafalda Pasta (or dried lasagna noodles), broken into smaller pieces
- 2 cups Fresh Kale, chopped
Finishing
- ½ cup Heavy Cream
- 1 cup Low Moisture Mozzarella Shreds (such as Land O' Lakes Farmstyle Mozzarella Shreds)
Instructions
- Sauté Onion and Garlic: Heat olive oil in a soup pot over medium heat. Add the diced sweet onion, a pinch of salt, and red pepper flakes. Cook for 3 minutes until softened. Add chopped garlic and cook for another 3 minutes until fragrant.
- Brown Butternut Squash: Add cubed butternut squash, Italian seasoning, and an additional pinch of salt. Increase heat and cook for 5 minutes, stirring occasionally, until the squash begins to caramelize.
- Add Broth and Parmesan Rind: Pour in vegetable broth and add the parmesan rind. Bring the mixture to a boil and cook for 10 minutes until the squash is tender.
- Blend Half the Soup: Remove the parmesan rind and use an immersion blender to puree about half of the soup, leaving the rest chunky for texture. Return the parmesan rind to the pot.
- Add Pasta and Simmer: Add broken mafalda pasta to the soup. Reduce heat to a simmer and cook for 10 minutes or until the pasta is tender and cooked through.
- Add Kale and Cream: Turn off the heat. Stir in fresh kale, heavy cream, and brown sugar. Mix well and season with salt and pepper to taste.
- Serve with Mozzarella: Ladle the soup into bowls and top each serving with about ½ cup of mozzarella shreds for a gooey, cheesy finish.
Notes
- Use any neutral oil instead of olive oil if desired.
- Sweet onions like Vidalia enhance the soup’s natural sweetness.
- Red pepper flakes add subtle heat but can be omitted if preferred.
- Fresh garlic is best, but jarred minced garlic can work as a substitute.
- If you don’t have parmesan rind, omit it; the soup will still be flavorful.
- Broken mafalda pasta mimics lasagna noodles; regular lasagna noodles broken into pieces can also be used.
- Substitute kale with fresh spinach or finely chopped broccoli for variation.
- Heavy cream can be swapped with milk or coconut milk, though it may slightly alter richness.
- Brown sugar enhances the butternut squash sweetness but can be left out or replaced with honey.
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