Description
Indulge in the warmth of this Butternut Squash Lasagna Soup with Kale & Mozzarella, a delightful dish that combines creamy textures and rich flavors. Perfect for chilly fall evenings, this comforting soup offers a hearty blend of roasted butternut squash, nutritious kale, and melty mozzarella cheese. With its vibrant colors and aromatic spices, it’s an ideal choice for family gatherings or cozy nights at home. Not only is it simple to prepare, but it also adapts well to various dietary preferences, making it a staple in your seasonal recipe collection.
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 chunk Parmesan Rind
- 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 (I recommend Lake o’Lakes Mozzarella shreds)
Instructions
- Heat olive oil in a large soup pot over medium heat. Sauté diced onion with salt and red pepper flakes until softened (about 3 minutes). Add garlic and cook until fragrant (another 3 minutes).
- Stir in butternut squash and Italian seasoning; cook for 5 minutes until slightly caramelized.
- Pour in vegetable broth and add a parmesan rind. Bring to a boil, then simmer for 10 minutes. Remove the rind and puree half of the soup using an immersion blender.
- Return the rind to the pot and add broken pasta; simmer for another 10 minutes until cooked.
- Stir in kale, heavy cream, and brown sugar. Adjust seasoning if necessary.
- Serve hot, topped with shredded mozzarella.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 35mg