This warm and cozy Butternut Squash Lasagna Soup is a delicious twist on a classic dish. It combines creamy butternut squash with hearty kale and gooey mozzarella for a comforting meal!
Making this soup is like giving your tastebuds a big hug. I love how the flavors blend together, and it’s a great way to sneak in some veggies. Plus, who doesn’t love cheesy goodness? 🧀
Key Ingredients & Substitutions
Butternut Squash: This sweet and creamy squash is the star of the soup. If it’s hard to find, you can substitute with sweet potatoes or pumpkin. Both will give a similar flavor and texture!
Kale: Kale adds a nice touch of earthiness. If you’re not a fan or need a substitute, try spinach or Swiss chard. They’ll wilt down nicely in the soup too.
Cheese: Mozzarella brings that gooey goodness, but you can swap it for provolone or even ricotta for a different take. If you want to keep it dairy-free, nutritional yeast can give a cheesy flavor.
Broth: Vegetable broth is great for a veggie-friendly option, but chicken broth will work too. You can also make your own broth if you have veggie scraps on hand!
How Can I Achieve a Creamy Texture in My Soup?
Blending the soup is key to that smooth, creamy texture. An immersion blender is super handy because you can blend it right in the pot. If you have a regular blender, let the soup cool a bit before blending in batches—it’s safer and helps avoid spills!
- Be careful not to fill your blender too full; stop halfway and blend in batches if needed.
- Blend until mostly smooth but keep some texture for that homemade feel.
Butternut Squash Lasagna Soup with Kale & Mozzarella
Ingredients You’ll Need:
For the Soup:
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and diced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 4 cups vegetable broth or chicken broth
- 1 cup water (optional, adjust for desired soup consistency)
- 1 small bunch kale, stems removed and leaves roughly chopped
- 1 cup part-skim shredded mozzarella cheese, plus more for serving
- 1/4 cup grated Parmesan cheese (optional)
- Salt and freshly ground black pepper, to taste
- Fresh thyme sprigs (for garnish)
- Crusty bread slices, toasted (for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 30-40 minutes to cook. You’ll be enjoying a warm and filling meal in no time!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until it turns translucent. Then, toss in the minced garlic, dried oregano, and dried basil, cooking for another minute until fragrant.
2. Cook the Butternut Squash:
Add the diced butternut squash to the pot. Stir it all together and let it cook for 5-7 minutes, stirring occasionally, until the squash starts to soften.
3. Make the Soup Base:
Pour in the vegetable broth (or chicken broth) and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes, or until the squash is tender.
4. Blend Until Smooth:
Using an immersion blender, blend the soup until it’s mostly smooth, with a bit of texture remaining. If you’re using a regular blender, allow the soup to cool slightly before blending in batches. Be careful not to fill the blender too full!
5. Add the Greens:
After blending, return the soup to heat and stir in the chopped kale. Cook for another 5 minutes until the kale is wilted and tender. If the soup is too thick for your liking, add up to 1 cup of water to adjust the consistency.
6. Stir in the Cheese:
Remove the pot from heat and mix in the shredded mozzarella cheese (and grated Parmesan if you’re using it). Stir until the cheese is melted and creamy.
7. Season & Serve:
Add salt and freshly ground black pepper to taste. Serve the soup hot, garnished with extra mozzarella, fresh thyme sprigs, and with toasted crusty bread on the side for dipping.
Enjoy your delicious, creamy Butternut Squash Lasagna Soup with the hearty flavors of kale and gooey mozzarella in every comforting spoonful!
Can I Use Frozen Butternut Squash for This Soup?
Yes, you can definitely use frozen butternut squash! Just add it directly to the pot without thawing first. The cooking time may increase slightly, so be sure to check for tenderness before blending.
How Can I Make This Soup Vegan?
To make the soup vegan, simply omit the mozzarella and Parmesan cheese or use plant-based cheese alternatives. You can also enhance the flavor by adding nutritional yeast for a cheesy taste!
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze it! Let it cool completely, then freeze in single-serving portions for up to 3 months. Thaw in the fridge overnight before reheating.
Can I Add More Vegetables to This Soup?
Absolutely! Feel free to add other vegetables like carrots, spinach, or bell peppers. Just chop them small and add them when you stir in the butternut squash to ensure everything cooks evenly.
