Jump to Recipe Print RecipeAs the crisp autumn air settles in, I find myself reaching for cozy culinary comforts that warm both the heart and home. Enter my delightful Butternut Squash Lasagna Soup with Kale—a dish that captures the essence of fall in every creamy, cheesy spoonful. This soup isn’t just easy to whip up; it’s a hearty hug in a bowl, boasting wholesome ingredients like kale and gooey mozzarella that elevate your dinner game without any of the hassle of traditional lasagna. Whether you’re entertaining friends or just craving a comforting meal after a long day, this delicious recipe is bound to become a new favorite. Are you ready to savor a bowl that promises to be as satisfying as it is picturesque? Why Try Butternut Squash Lasagna Soup? Comforting Cozy Dish: This Butternut Squash Lasagna Soup is the epitome of fall comfort food, infusing warmth and happiness into chilly evenings. Quick and Easy: You’ll spend less time in the kitchen and more time enjoying it, thanks to a simple process that achieves big flavors. Nutritious Ingredients: Packed with kale and butternut squash, it’s a delicious way to sneak in those essential nutrients while satisfying your cravings. Cheesy Indulgence: With a generous topping of gooey mozzarella, each bowl feels like a delightful embrace, delivering all the cheesy goodness of lasagna. Perfect for Entertaining: This dish serves beautifully, making it a crowd-pleaser for any gathering without all the lasagna prep fuss. Pair it with a light salad or crusty bread for a complete meal, and check out my other cozy recipes like Million Dollar Lasagna for even more inspiration! Butternut Squash Lasagna Soup Ingredients Perfectly curated for a cozy meal! For the Soup Base Olive Oil – Use extra virgin for flavor while sautéing aromatics. Sweet Onion – Adds sweetness and depth; yellow onion can work in a pinch. Red Pepper Flakes – Provides a hint of heat; omit for a milder soup. Garlic (5 cloves) – Infuses the dish with robust flavor; substitute with garlic powder if needed. Butternut Squash (6 cups, about 2lbs) – The creamy base of the soup; pumpkin puree can be an exciting alternative. Italian Seasoning (2 teaspoons) – Enhances the flavor; you can create a mix of oregano, basil, and thyme if you don’t have it. For the Broth Vegetable Broth (2 quarts) – Adds liquid and flavor; chicken broth works well if you prefer a non-vegetarian version. Parmesan Rind – Infuses umami flavor; discard after cooking for richness without the waste. For the Pasta Mafalda Pasta (½ lb) – Provides that lasagna-like texture; feel free to substitute with broken lasagna noodles or short pasta if needed. For the Greens Fresh Kale (2 cups) – Adds nutrition and texture; spinach can be a fantastic substitute as well. For Creaminess Heavy Cream (½ cup) – Ensures a creamy texture; coconut milk is a great dairy-free option too. For Sweetness Brown Sugar (¼ cup) – Balances the flavors with a hint of sweetness; maple syrup can serve as a lovely alternative. For the Topping Low Moisture Mozzarella (1 cup) – The finishing touch for cheesy goodness; any melting cheese can elevate this Butternut Squash Lasagna Soup with Kale. Step‑by‑Step Instructions for Butternut Squash Lasagna Soup with Kale Step 1: Sauté Aromatics In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely diced sweet onion along with a pinch of salt and ¼ teaspoon of red pepper flakes. Sauté for about 3 minutes until the onion is soft and translucent. Then, introduce 5 minced garlic cloves and continue cooking for another 3 minutes, allowing the garlic to fragrant without browning. Step 2: Brown Squash Next, incorporate 6 cups of peeled and cubed butternut squash into the pot. Sprinkle in 2 teaspoons of Italian seasoning and an additional pinch of salt. Increase the heat to medium-high and let the squash caramelize for about 5 minutes, stirring occasionally, until it begins to brown and develop a deeper flavor. This step enhances the overall richness of your Butternut Squash Lasagna Soup with Kale. Step 3: Combine Broth and Puree Pour in 2 quarts of vegetable broth and add the parmesan rind for extra depth. Bring the mixture to a rolling boil and let it simmer for 10 minutes, ensuring the squash is tender. Once done, remove the parmesan rind and blend half of the soup using an immersion blender, creating a smooth and creamy texture while leaving some chunks for delightful bites. Step 4: Cook Pasta Return the blended soup to the pot and add the parmesan rind back in for flavor. Stir in ½ pound of mafalda pasta and simmer for an additional 10 minutes, stirring occasionally, until the pasta is al dente and beautifully tender. Visual cues include the pasta swelling and the soup becoming thicker, embodying that lasagna essence. Step 5: Add Finishing Ingredients Once the pasta is cooked, turn off the heat and stir in 2 cups of fresh kale, ½ cup of heavy cream, and ¼ cup of brown sugar. Mix until the kale wilts and the cream adds a luxurious texture. Taste the soup and adjust the seasoning, if necessary, to ensure the delightful flavors shine through in your Butternut Squash Lasagna Soup with Kale. Step 6: Serve Ladle the creamy Butternut Squash Lasagna Soup with Kale into bowls, topping each serving with a generous handful of shredded low moisture mozzarella. Enjoy the creamy, cheesy goodness as you serve it warm, making it the perfect cozy meal for those chilly fall evenings. Make Ahead Options These Butternut Squash Lasagna Soup with Kale are perfect for meal prep enthusiasts looking to save time on busy weeknights! You can prepare the soup base (steps 1-5) up to 24 hours in advance by refrigerating it in an airtight container. Just hold off on adding the kale, cream, and mozzarella until you’re ready to serve to maintain their freshness. When you’re all set to enjoy, simply reheat the soup on the stove, stir in the kale and cream, and top it with mozzarella for that gooey finish. This way, you’ll have comforting, restaurant-quality Butternut Squash Lasagna Soup with Kale with minimal effort! Expert Tips for Butternut Squash Lasagna Soup Caramelize for Flavor: Make sure to caramelize the butternut squash well; this deepens the flavor and adds richness to your soup. Use an Immersion Blender: For the best texture, use an immersion blender to puree only half of the soup, leaving some chunks for a delightful contrast in your Butternut Squash Lasagna Soup with Kale. Adjust Seasoning: Always taste before serving! The flavor can vary depending on the broth used, so feel free to adjust the seasoning to ensure the soup shines. Cheese Variations: If mozzarella isn’t available, any melty cheese like provolone or gouda will work beautifully to top your soup. Store Smartly: Leftovers can be kept in an airtight container for up to 3 days. Gently reheat on the stove with a splash of broth for the best results! What to Serve with Butternut Squash Lasagna Soup with Kale Looking to create a heartwarming meal that complements the rich flavors of your delicious soup? Crusty Garlic Bread: Perfect for dipping, this bread adds a flavorful crunch that highlights the creamy lasagna soup beautifully. Simple Arugula Salad: The peppery freshness elevates the meal, cleansing the palate with every bite while keeping it light and healthy. Roasted Brussels Sprouts: These tender, caramelized bites offer a delightful contrast to the soup’s creaminess, pairing perfectly with the sweet butternut squash. Cheesy Breadsticks: Complement the gooey mozzarella on top of your soup with cheesy breadsticks for an indulgent, comforting side. Apple Cider: A warm mug of spiced apple cider brings a touch of fall and sweetness, enhancing the cozy atmosphere of your meal. Pumpkin Spice Cookies: For a sweet finish, these cookies provide seasonal flavor and a touch of nostalgia, rounding out your meal perfectly. Each pairing not only enhances the flavors of your Butternut Squash Lasagna Soup with Kale but also adds a delightful touch to your dining experience. Enjoy! Variations & Substitutions for Butternut Squash Lasagna Soup with Kale Feel free to get creative and tailor this delightful soup to suit your cravings or dietary needs! Dairy-Free: Replace heavy cream with coconut milk for a rich, dairy-free alternative that adds a hint of sweetness. Gluten-Free: Use gluten-free pasta such as brown rice penne or spiralized zucchini to keep your soup gluten-free and fulfilling. Pumpkin Twist: Switch butternut squash for pumpkin puree to give a different seasonal flavor, bringing a delightful twist to your cozy bowl. Protein Boost: Stir in shredded rotisserie chicken or white beans to transform your soup into a heartier meal packed with protein. Herb-Infused: Include fresh herbs like thyme or rosemary for a fragrant boost, making each spoonful even more aromatic and flavorful. Extra Veggies: Throw in diced carrots or bell peppers for added nutrition and a pop of color, enhancing your soup’s health benefits and visual appeal. Spice it Up: Add a pinch of cayenne pepper or fresh jalapeños for extra heat; this will awaken your taste buds beautifully! Creamy Dream: Substitute the mozzarella with ricotta or goat cheese, creating a unique twist that enhances creaminess and rich flavors. Each of these variations will bring new flavors to your kitchen while maintaining that cozy essence of Butternut Squash Lasagna Soup with Kale. If you loved this recipe, you might also enjoy the creamy bliss of a warm bowl of Chicken Lasagna Soup. Enjoy experimenting! How to Store and Freeze Butternut Squash Lasagna Soup Fridge: Store leftovers in an airtight container for up to 3 days. This helps maintain the soup’s delicious flavors and creamy texture. Freezer: For long-term storage, freeze in airtight containers or freezer bags for up to 3 months. Make sure to leave space for expansion. Reheating: To enjoy later, gently reheat on the stove with a splash of broth to restore its creamy consistency in your Butternut Squash Lasagna Soup with Kale. Serving Tip: Freshen up leftovers by adding a sprinkle of cheese before reheating for that delightful mozzarella goodness in every bite! Butternut Squash Lasagna Soup with Kale Recipe FAQs What type of butternut squash is best for this recipe? Absolutely! Look for butternut squash that is firm with a tan exterior and no dark spots all over. Avoid any squash that feels soft or has blemishes, as they indicate overripeness. Fresh squash contributes the best texture and flavor to your Butternut Squash Lasagna Soup with Kale. How should I store leftovers of butternut squash lasagna soup? For optimal freshness, store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat on the stove over low heat with a splash of broth to bring back that creamy consistency. Can I freeze butternut squash lasagna soup? Yes, you can! To freeze, pour the soup into airtight containers or freezer bags, making sure to leave some space for expansion as it freezes. It can be stored for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight and reheat gently on the stove with a bit of broth for the best results. What if my butternut squash lasagna soup is too thick? Very! If your soup turns out thicker than desired, simply add warm vegetable broth a little at a time while stirring until you reach the desired consistency. Remember, it’s a good idea to taste and adjust seasoning, especially after adding more liquid. Are there any dietary considerations for this recipe? This soup is a vegetarian delight! However, for those with dairy allergies, consider substituting the heavy cream with coconut milk and choosing a dairy-free cheese for the topping. It’s always best to adapt the recipe to fit your dietary needs while enjoying this comforting Butternut Squash Lasagna Soup with Kale. Can I use other greens besides kale? Absolutely! While kale adds a lovely texture and nutrition, you can swap it for fresh spinach or even Swiss chard if that’s what you have on hand. Just be sure to stir it in at the end so it wilts perfectly in the warm soup! Cozy Butternut Squash Lasagna Soup with Kale Delight Savor a cozy Butternut Squash Lasagna Soup with Kale, a delightful embrace of creamy, cheesy goodness perfect for fall. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsTotal Time 45 minutes mins Servings: 6 servingsCourse: SoupCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Soup Base2 tablespoons Olive Oil Use extra virgin for flavor1 medium Sweet Onion Finely diced1/4 teaspoon Red Pepper Flakes Adjust for heat preference5 cloves Garlic Minced6 cups Butternut Squash Peeled and cubed2 teaspoons Italian SeasoningFor the Broth2 quarts Vegetable Broth1 piece Parmesan Rind Discard after cookingFor the Pasta1/2 pound Mafalda Pasta Can substitute with broken lasagna noodlesFor the Greens2 cups Fresh Kale ChoppedFor Creaminess1/2 cup Heavy Cream Or coconut milk for dairy-freeFor Sweetness1/4 cup Brown Sugar Or maple syrup as alternativeFor the Topping1 cup Low Moisture Mozzarella Shredded Equipment Large pot Method Step-by-Step InstructionsIn a large pot, heat olive oil over medium heat, add diced onion, salt, and red pepper flakes. Sauté for 3 minutes until the onion is soft.Introduce minced garlic and cook for another 3 minutes, allowing garlic to become fragrant.Incorporate cubed butternut squash, Italian seasoning, and salt. Increase heat to medium-high, caramelizing for 5 minutes until brown.Pour in vegetable broth and add parmesan rind. Bring to a boil, simmer for 10 minutes until squash is tender. Remove rind and blend half of the soup.Return the blended soup to the pot, add back the parmesan rind, stir in mafalda pasta, and simmer for an additional 10 minutes until pasta is al dente.Add fresh kale, heavy cream, and brown sugar. Stir until kale wilts and flavors meld. Adjust seasoning if needed.Ladle into bowls, topping each with mozzarella. Serve warm for a cozy meal. Nutrition Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 7000IUVitamin C: 30mgCalcium: 300mgIron: 2mg NotesStore leftovers in an airtight container for up to 3 days; reheat gently on the stove with a splash of broth. Tried this recipe?Let us know how it was!
