Butternut Squash Lasagna Soup with Kale & Mozzarella is the epitome of comfort food, enveloping you in a warm embrace with its rich and hearty flavors. This delightful dish combines creamy butternut squash with vibrant kale and gooey mozzarella, creating a soul-satisfying experience that is both nutritious and delicious. Perfect for family gatherings or a cozy night in, this recipe is a step-by-step guide that will have you enjoying a bowl of this wholesome soup in no time. Whether you’re a seasoned chef or a kitchen novice, this easy-to-follow recipe makes cooking a joy.
Ingredients
For this Butternut Squash Lasagna Soup with Kale & Mozzarella, you’ll need a delightful array of ingredients. The list includes:
- 2 tbsp Olive Oil: Adds a luscious richness to the base of the soup.
- 1 medium Sweet Onion (finely diced): Sweet and aromatic, it lays the foundation for flavors.
- 1/4 tsp Red Pepper Flakes: Introducing a bit of heat, elevating the dish beautifully.
- 5 cloves Garlic (roughly chopped): A fragrant addition that enhances the soup’s depth.
- 6 cups Butternut Squash (about 2lbs): Sweet and creamy, this star ingredient provides substance.
- 2 tsp Italian Seasoning: A blend of herbs that infuses earthiness into the meal.
- 2 quarts Vegetable Broth: The soul of the soup, creating a comforting base.
- 1 chunk Parmesan Rind: Adds a savory umami flavor with depth and complexity.
- 1/2 lb Mafalda Pasta (or dried lasagna noodles, broken up): For that delightful, hearty texture.
- 2 cups Fresh Kale: Nutritious and vibrant, adding a beautiful color and flavor contrast.
- 1/2 cup Heavy Cream: Contributes a creamy richness that ties the dish together.
- 1/4 cup Brown Sugar: A hint of sweetness to balance the flavors perfectly.
- 1 cup Low Moisture Mozzarella (I recommend Lake o’Lakes Mozzarella shreds): For that cheesy, melty finish.
Step-by-Step Directions
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Start with the Base: In a large soup pot, begin by adding 2 tablespoons of olive oil over medium heat. Once hot, toss in the finely diced sweet onion along with a pinch of salt and the red pepper flakes. Sauté them for about 3 minutes until the onions become translucent and aromatic.
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Introduce Garlic: Add the roughly chopped garlic to the pot and continue to sauté for another 3 minutes, allowing the garlic’s robust flavor to permeate the oil.
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Add Butternut Squash and Seasonings: Dice the butternut squash and mix it into the pot along with 2 teaspoons of Italian seasoning and another pinch of salt. Turn the heat up slightly and let it cook for about 5 minutes, stirring occasionally until the squash starts to caramelize and release its sweet fragrance.
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Simmer with Broth: Pour in the 2 quarts of vegetable broth and add the Parmesan rind. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes. This allows the flavors to meld beautifully. After simmering, remove the rind and use an immersion blender to puree about half of the soup for a creamy texture while keeping some chunks for added heartiness.
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Cook the Pasta: Return the Parmesan rind to the pot and add the mafalda pasta (or broken lasagna noodles). Simmer for another 10 minutes or until the pasta is cooked through and tender.
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Finish with Kale and Cream: Turn off the heat and mix in the fresh kale, heavy cream, and brown sugar. Give it a good stir, and taste—adjust seasoning with salt and pepper as needed.
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Serve: Ladle the soup into bowls and generously top each serving with a big handful of low moisture mozzarella, allowing it to melt into the hot soup.
Tips & Tricks
To enhance your Butternut Squash Lasagna Soup, try these simple tips:
- Balance the Sweetness: If the soup is too sweet from the squash and brown sugar, add a splash of balsamic vinegar to brighten the flavors.
- Cheese Variations: Feel free to experiment with different cheeses such as Gouda or Fontina for a unique twist.
- Boost the Nutrition: Add other vegetables like carrots or spinach for added color and nutrients.
- Make It Ahead: This soup that tastes even better the next day after the flavors have had time to meld.
Serving Suggestions & Pairings
Butternut Squash Lasagna Soup with Kale & Mozzarella is perfect for those chilly evenings. Serve it warm with crusty whole-grain bread or a simple arugula salad dressed in lemon vinaigrette for a refreshing touch. Pair it with a glass of sparkling water with a slice of lemon for a delightful contrast to the rich, creamy soup.
Nutritional Information
This comforting soup is not only delicious but fairly nutritious as well. One serving packs approximately:
- Calories: 450
- Protein: 15g
- Carbohydrates: 55g
- Fat: 20g
- Fiber: 6g
It’s a balanced meal that provides healthy fats, fiber, and a good dose of vitamins from the vegetables.
Storing Tips & Variations
To store any leftovers of your Butternut Squash Lasagna Soup:
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: This soup freezes quite well; ensure it’s cooled before transferring to freezer bags. It can be stored for up to 3 months.
- Reheating: Thaw in the refrigerator overnight before reheating on the stove. Add a splash more broth or cream if it has thickened.
For variations, consider adding cooked lentils or beans for added protein or spice it up with some diced jalapeños for heat.
Conclusion
Butternut Squash Lasagna Soup with Kale & Mozzarella is a beautiful balance of sweet, savory, and creamy, making it a dish worth trying. Whether you cook it for yourself or share it with others, this recipe invites comfort to your table. Don’t forget to savor every spoonful and share your experience with family and friends!
FAQs
1. Can I use frozen butternut squash?
Yes, frozen butternut squash can save time! Just adjust the cooking time since it may not need as long to soften.
2. What can I substitute for heavy cream?
You can use coconut milk or cashew cream as a dairy-free alternative for a lighter soup.
3. Is it possible to make this soup vegan?
Absolutely! Just omit the cheese and cream or replace them with vegan alternatives and ensure your broth is plant-based.
4. Can I use another green instead of kale?
Yes, spinach or Swiss chard can be great substitutes that will wilt nicely into the soup.
5. How do I ensure the pasta doesn’t get mushy?
Cook the pasta separately if you plan to store leftovers, and add it in when ready to serve to maintain the ideal texture.
Butternut Squash Lasagna Soup with Kale & Mozzarella
Ingredients
Method
- In a large soup pot, heat olive oil over medium heat. Add finely diced onion and red pepper flakes. Sauté for about 3 minutes until onions become translucent.
- Add roughly chopped garlic to the pot and sauté for another 3 minutes.
- Mix in diced butternut squash, Italian seasoning, and a pinch of salt. Cook for about 5 minutes, stirring occasionally.
- Pour in the vegetable broth and add the Parmesan rind. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the rind and use an immersion blender to puree half of the soup.
- Return the Parmesan rind to the pot and add the mafalda pasta. Simmer for another 10 minutes, or until the pasta is cooked through.
- Turn off the heat. Stir in fresh kale, heavy cream, and brown sugar. Adjust seasoning with salt and pepper as needed.
- Ladle soup into bowls, topping each serving with mozzarella.
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