Description
Indulge in the warmth of Butternut Squash Lasagna Soup with Kale & Mozzarella, a heartwarming dish that captures the essence of comfort food. This delightful soup combines tender butternut squash, vibrant kale, and creamy mozzarella in a single pot, making it perfect for chilly evenings or family gatherings. The rich flavors mimic traditional lasagna while being lighter and easier to prepare. With easy-to-follow instructions and wholesome ingredients, this recipe is a fantastic addition to your fall meal repertoire.
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 dried lasagna noodles) (broken up)
- 2 cups Fresh Kale
- 1/2 cup Heavy Cream
- 1/4 cup Brown Sugar
- 1 cup Low Moisture Mozzarella
Instructions
- In a large soup pot, heat olive oil over medium heat. Add diced onion and cook for about 3 minutes until softened. Stir in red pepper flakes and garlic; cook for an additional 3 minutes.
- Add butternut squash and Italian seasoning; cook for 5 minutes until slightly caramelized.
- Pour in vegetable broth, bring to a boil, then lower heat to simmer for 10 minutes. Remove any rind if used. Blend half of the soup using an immersion blender to achieve a creamy consistency.
- Return the parmesan rind if desired, add the broken pasta, and simmer for another 10 minutes until cooked through.
- Stir in fresh kale, heavy cream, and adjust seasoning as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 320
- Sugar: 8g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg