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Butternut Squash Lasagna Soup with Kale & Mozzarella

Butternut Squash Lasagna Soup with Kale & Mozzarella
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Butternut Squash Lasagna Soup with Kale & Mozzarella is a delightful twist on traditional lasagna that captures the essence of fall in every spoonful. This creamy, cheesy soup combines the natural sweetness of butternut squash with the earthy flavor of kale, all enveloped in a rich vegetable broth. Each bite offers a cozy warmth that’s perfect for chilly evenings, making this dish not just a meal but an experience to share with loved ones. Easy to prepare and comforting, it’s ideal for busy weeknights or leisurely gatherings alike.

Ingredients

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  • 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 (or coconut cream)
  • 1/4 cup Brown Sugar
  • 1 cup Low Moisture Mozzarella

Instructions

  1. In a large soup pot, heat olive oil over medium heat. Sauté finely diced onion and red pepper flakes until translucent (about 3 minutes). Add chopped garlic and cook until fragrant (another 3 minutes).
  2. Stir in the cubed butternut squash and Italian seasoning, cooking for about 5 minutes until slightly caramelized.
  3. Pour in vegetable broth and add the Parmesan rind. Bring to a boil and simmer for 10 minutes.
  4. Using an immersion blender, blend part of the soup until smooth while leaving some chunks for texture.
  5. Stir in chopped kale and heavy cream, mixing well. Adjust seasoning as needed.
  6. Serve hot, topped with shredded mozzarella cheese.

Nutrition

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