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Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe

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4.7 from 6 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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