There’s something magical about a bowl that feels like a warm hug, and that’s exactly what this Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe delivers. Imagine creamy, golden butternut squash mingling with tender ribbons of kale, with gooey mozzarella melting into every spoonful. It’s a brilliant twist on lasagna that’s perfect for crisp fall evenings or any time you crave that cozy comfort food feeling. Trust me, once you try it, this soup will be your new go-to comfort classic.
Jump to:
- Meet the Magic Behind This Dish
- Why You’ll Love This
- The Essentials: Ingredients That Do the Work
- Step-by-Step: Bringing Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe to Life
- Pro Moves to Elevate It
- Switch It Up: Creative Variations
- Storage & Reheating Tips
- Serving Inspiration
- Frequently Asked Questions
- Notes & Handy Tools
- Full Recipe
Meet the Magic Behind This Dish
This Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe was inspired by my love for lasagna’s hearty flavors paired with the sweet earthiness of fall produce. What sets it apart is that luscious, creamy texture from butternut squash that’s gently caramelized, creating this golden, velvety base that you can almost smell before tasting. The freshness of kale adds a lively green contrast—not just in color but in flavor and bite—while the mozzarella melts into perfect, toasty ribbons that tie everything together in a cozy, soulful way.
Why You’ll Love This
This recipe is a soothing balance of creamy, sweet, and savory notes that effortlessly satisfy your soul. You get all the comfort of lasagna without the fuss of layering noodles and sauce. It's a one-pot wonder that feels indulgent yet nourishing.
- Texture That Melts: Creamy squash purée meets tender kale and chewy pasta, finished with melty mozzarella.
- Flavor Layers You’ll Crave: Caramelized butternut squash, Italian herbs, parmesan depth, and a touch of brown sugar harmony.
- Quick to Master: This comes together in under an hour with straightforward steps and familiar ingredients.
- Perfect Anytime Meal: Cozy enough for fall but comforting year-round, ideal for family dinners or easy entertaining.
The Essentials: Ingredients That Do the Work
Picking quality ingredients can make or break this Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe. Because the flavors are simple, each one should shine. Choose fresh, vibrant produce and good cheeses for the best cozy bowl.
- Butternut Squash: Look for firm, unblemished squash with bright orange flesh—the sweeter, the better.
- Kale: Fresh, crisp kale holds up wonderfully; lacinato kale adds a gentle earthiness without bitterness.
- Mozzarella: Use a low-moisture shredded mozzarella that melts beautifully and won’t water down the soup.
- Parmesan Rind: Don’t skip this if you can; it infuses fantastic umami depth into the broth.
Quick Note: Precise amounts and timing live in the recipe card at the end, so keep that handy when you cook.
Step-by-Step: Bringing Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe to Life
Step 1 — Gather, Chop, and Prep
Start by grabbing a large pot, your trusty chef’s knife, and a cutting board. Dice a sweet onion finely—its natural sugars help build flavor from the start. Roughly chop the garlic cloves and peel and cube the butternut squash into even, bite-sized pieces. Give your kale a good rinse and tear it into manageable chunks. You’ll notice the vibrant colors come alive as you prep, setting the stage for a stunning soup.
Step 2 — Heat, Stir, and Build Flavor
Warm olive oil in the pot over medium heat and toss in the onion with a pinch of salt and a little red pepper flakes if you like a hint of warmth. You’ll hear a gentle sizzle and soon smell that sweet onion aroma filling your kitchen. After about 3 minutes, add the garlic and stir; this step coaxes out the depth of flavor. Next, crank up the heat slightly and add the butternut squash with Italian seasoning and another pinch of salt. Watch as the squash edges turn slightly caramelized and toasty—that’s where a ton of the soup’s magic starts.
Step 3 — Finish and Taste-Test
Pour in the vegetable broth and toss in a parmesan rind chunk to simmer and infuse depth. Let it boil gently for 10 minutes until the squash is soft and buttery to the touch. Pull out the rind, then purée about half the soup with an immersion blender—you’re aiming for creamy with some chunky texture left. Return the rind (for extra richness), add broken lasagna noodles, and simmer until tender. Finally, swirl in fresh kale, heavy cream, and a splash of brown sugar to round out the flavors beautifully. Taste before serving and adjust salt and pepper as you like. Ladle into bowls and garnish generously with mozzarella—watch it melt slowly, stringing deliciously with every spoonful.
Pro Moves to Elevate It
From my kitchen to yours, these insider tips can take your Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe from great to unforgettable.
- Heat Wisdom: Keep your heat moderate when caramelizing squash to avoid burning but still get those toasty, golden edges.
- Timing Trick: Add the kale off heat so it retains vibrant color and a tender bite, rather than getting soggy.
- Make-Ahead Strategy: The soup freezes beautifully; just add fresh mozzarella after reheating for the best melt.
- Common Slip-Up: Don’t skip seasoning after blending—the puree can mute flavors, so taste and adjust with salt and pepper before serving.
Switch It Up: Creative Variations
If you’re craving a spin on classic, here’s how to keep the heart of Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe but add your own signature flair. Think spicy heat, extra greens, or even a protein kick to make it your own.
When You’re Feeling Bold
Throw in a pinch of smoked paprika or a splash of chili oil for a smoky, spicy edge. Swap the kale for fresh spinach or rapini if you want a slightly different green profile. For protein, stir in cooked Italian sausage or chickpeas—both add satisfying substance. And if you love extra cheesy indulgence, mix some ricotta dollops along with mozzarella just before serving for creamy pockets of dreamy goodness.
Storage & Reheating Tips
This soup keeps well in the fridge for 3-4 days in an airtight container. For longer storage, freezing in portions works beautifully—just hold off on adding mozzarella until you reheat to keep that fresh melt-in-your-mouth quality. Reheat gently on the stove or microwave, stirring occasionally to warm evenly without breaking the creamy texture.
Serving Inspiration
I love pairing this Butternut Squash Lasagna Soup with a crusty baguette dipped in olive oil and balsamic vinegar, which adds a silky contrast to the creamy soup. For a casual night, a simple mixed green salad with lemon vinaigrette brightens the plate. Hosting a cozy dinner? Serve with garlic knots and a glass of crisp white wine or a lightly spicy red—these comforts come together beautifully whether you’re feeding family or friends.
Frequently Asked Questions
Absolutely! Fresh spinach is a great substitute and will give the soup a slightly milder and softer texture. Add it at the end of cooking just like kale to preserve its color and nutrients.
Use low-moisture mozzarella shreds and add them just before serving. Let the heat from the soup gently soften the cheese for that creamy, gooey finish without pulling too many long strings.
Yes! Substitute the heavy cream with coconut cream or your favorite plant-based milk, and replace the mozzarella with a vegan cheese alternative. Be sure to use vegetable broth that's marked vegan.
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Add the mozzarella fresh when you reheat.
Notes & Handy Tools
A large heavy-bottomed pot or Dutch oven helps create even heat for caramelizing and simmering. An immersion blender is fantastic here—it lets you achieve that creamy texture right in the pot without extra mess. A sharp chef’s knife and a sturdy cutting board make quick work of peeling and chopping butternut squash. Lastly, a salad spinner is a simple tool to rinse and dry kale perfectly without sogginess—trust me, it makes a difference.
PrintFull Recipe
Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe
This Butternut Squash Lasagna Soup with Kale & Mozzarella is a cozy and comforting soup perfect for fall. Featuring a creamy butternut squash base caramelized with garlic, brown sugar, and Italian seasoning, this soup includes hearty kale and perfectly cooked mafalda pasta. Finished with melty mozzarella cheese, it's a delightful twist on classic lasagna flavors served in a warm, bowl-friendly format.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American, Italian
- Diet: Vegetarian
Ingredients
Soup Base
- 2 tablespoon Olive Oil
- 1 medium Sweet Onion finely diced
- ¼ teaspoon Red Pepper Flakes
- 5 cloves Garlic roughly chopped
- 6 cups Butternut Squash (about 2 lbs)
- 2 teaspoon Italian Seasoning
- 2 quarts Vegetable Broth
- 1 chunk Parmesan Rind
Pasta & Greens
- ½ lb Mafalda Pasta (or dried lasagna noodles) broken up
- 2 cups Fresh Kale
Finishing Touches
- ½ cup Heavy Cream
- ¼ cup Brown Sugar
- 1 cup Low Moisture Mozzarella (such as Land O' Lakes Mozzarella Farmstyle Shreds)
Instructions
- Sauté Onion & Garlic: Heat olive oil in a large soup pot over medium heat. Add diced sweet onion, a pinch of salt, and red pepper flakes. Cook for 3 minutes until onion softens. Add chopped garlic and cook for an additional 3 minutes until fragrant.
- Brown Butternut Squash: Add cubed butternut squash, Italian seasoning, and another pinch of salt to the pot. Increase heat to medium-high and cook for 5 minutes or until the squash begins to caramelize.
- Add Broth and Simmer: Pour in vegetable broth and add the parmesan rind. Bring the soup to a boil and cook for 10 minutes until the vegetables are tender. Remove the parmesan rind before blending.
- Puree Soup: Use an immersion blender to blend about half of the soup until smooth, keeping some chunks for texture.
- Add Pasta and Simmer: Return the parmesan rind to the pot, add the broken mafalda pasta, and simmer for another 10 minutes or until the pasta is cooked al dente.
- Finish Soup: Turn off the heat, add fresh kale, heavy cream, and brown sugar. Stir well to combine. Taste and adjust seasoning with salt and pepper as needed.
- Serve with Mozzarella: Ladle the soup into bowls and top each serving with a generous handful (about ½ cup) of shredded mozzarella cheese for a melty, cheesy finish.
Notes
- Any neutral oil can replace olive oil if preferred.
- For sweetness, use a sweet onion such as Vidalia.
- Red pepper flakes add subtle heat and depth but can be omitted if desired.
- Fresh garlic is preferred, but jarred minced garlic can be used as a substitute.
- Other hearty fall squashes can be experimented with in place of butternut squash.
- If you don't have Italian seasoning, mix dried rosemary, thyme, garlic powder, and parsley as a substitute.
- Chicken broth can replace vegetable broth for a different flavor.
- Parmesan rind adds umami and creaminess but can be skipped if unavailable.
- Regular broken lasagna noodles can be used instead of mafalda pasta.
- Kale can be swapped for fresh spinach or finely chopped broccoli for a different leafy green option.
- Heavy cream can be substituted with milk or coconut milk but may reduce richness.
- Brown sugar highlights the natural sweetness of squash but can be replaced with honey or omitted if preferred.
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