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Butternut Squash Lasagna Soup with Kale & Mozzarella

A comforting and hearty soup combining creamy butternut squash, vibrant kale, and gooey mozzarella, perfect for family gatherings or cozy nights in.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tbsp Olive Oil Adds a luscious richness to the base of the soup.
  • 1 medium Sweet Onion, finely diced Sweet and aromatic foundation for flavors.
  • 1/4 tsp Red Pepper Flakes Introduces a bit of heat.
  • 5 cloves Garlic, roughly chopped Enhances the soup's depth.
  • 6 cups Butternut Squash (about 2lbs), diced Star ingredient provides substance.
Flavor Enhancers
  • 2 tsp Italian Seasoning Infuses earthiness into the meal.
  • 2 quarts Vegetable Broth Creates a comforting base.
  • 1 chunk Parmesan Rind Adds savory umami flavor.
  • 1/2 lb Mafalda Pasta (or dried lasagna noodles, broken up) Provides hearty texture.
  • 2 cups Fresh Kale Adds color and flavor.
  • 1/2 cup Heavy Cream Contributes creamy richness.
  • 1/4 cup Brown Sugar Balances the flavors.
  • 1 cup Low Moisture Mozzarella For that cheesy, melty finish.

Method
 

Preparation
  1. 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.
  2. Add roughly chopped garlic to the pot and sauté for another 3 minutes.
  3. Mix in diced butternut squash, Italian seasoning, and a pinch of salt. Cook for about 5 minutes, stirring occasionally.
  4. 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.
  5. Return the Parmesan rind to the pot and add the mafalda pasta. Simmer for another 10 minutes, or until the pasta is cooked through.
  6. Turn off the heat. Stir in fresh kale, heavy cream, and brown sugar. Adjust seasoning with salt and pepper as needed.
  7. Ladle soup into bowls, topping each serving with mozzarella.

Notes

For best results, allow the soup flavors to meld overnight. Add balsamic vinegar if the soup is too sweet, and feel free to experiment with different cheeses.