Description
Butternut Squash Lasagna Soup with Kale & Mozzarella is a heartwarming dish that combines the creamy sweetness of butternut squash with the wholesome goodness of kale and the indulgent melt of mozzarella cheese. Perfect for cozy dinners or gatherings, this soup serves as an inviting alternative to traditional lasagna. Packed with flavors reminiscent of fall, it promises comfort in every spoonful. Easy to prepare and nutritious, this one-pot meal is sure to become your go-to recipe for chilly evenings.
Ingredients
Scale
- 2 tbsp Olive Oil
- 1 medium Sweet Onion (finely diced)
- 5 cloves Garlic (roughly chopped)
- 6 cups Butternut Squash (about 2lbs)
- 2 quarts Vegetable Broth
- 1/2 lb Mafalda Pasta (or dried lasagna noodles)
- 2 cups Fresh Kale
- 1/2 cup Heavy Cream
- 1 cup Low Moisture Mozzarella
Instructions
- Sauté onion in olive oil over medium heat, adding salt and red pepper flakes for flavor.
- Stir in garlic and cook until fragrant.
- Add butternut squash and Italian seasoning; cook until caramelized.
- Pour in vegetable broth and add Parmesan rind; bring to a boil.
- Blend half the soup for creaminess, then return the rind and add pasta.
- Simmer until pasta is cooked; stir in kale, heavy cream, and brown sugar.
- Serve topped with mozzarella for extra cheesy goodness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One-pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 320
- Sugar: 8g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 30mg