There’s something inherently comforting about a bowl of soup on a chilly evening. I remember as a kid, my grandmother would make a huge pot of something warm and fragrant whenever the leaves started to change. The aroma would fill the whole house – a promise of warmth and laughter. This Butternut Squash Lasagna Soup with Kale & Mozzarella is my grown-up version of that cozy feeling. It’s creamy, savory, and packed with flavor. We’ve taken the beloved flavors of lasagna and transformed them into a surprisingly delightful soup – perfect for a weeknight dinner or an impressive weekend gathering.
Why You’ll Fall in Love With This Recipe
This isn’t your average butternut squash soup. Forget the basic blended puree – this recipe elevates the experience. Here’s what makes it special:
- Layers of Flavor: We build the flavor profile just like a lasagna. Roasted butternut squash adds sweetness, Italian sausage brings savory depth, and a touch of nutmeg adds warmth.
- Unexpected Texture: Instead of just a smooth soup, we incorporate lasagna noodles into the soup for added heartiness. It’s a unique and satisfying twist!
- Nutrient Powerhouse: Butternut squash is a fantastic source of Vitamin A and fiber. Kale adds a boost of vitamins K and C.
- Easy to Customize: We’ll give you plenty of options to tailor this recipe to your taste and dietary preferences.
- Comfort Food at its Best: Seriously, this soup just feels good. It’s perfect for those days when you need a hug in a bowl.
What You’ll Need: The Ingredient List
Here’s what you’ll need to bring this delicious soup to life. Don’t be intimidated by the ingredient list – it’s simpler than it looks!
For the Soup Base:
- 1 large Butternut Squash (about 3-4 pounds), peeled, seeded, and cubed
- 1 tablespoon Olive Oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 pound Italian Sausage (sweet or hot, casings removed) – See variations for vegetarian options
- 1 medium Yellow Onion, chopped
- 2 cloves Garlic, minced
- 4 cups Chicken Broth (or vegetable broth for vegetarian)
- 1 cup Milk (whole milk or 2% work best, or substitute with plant-based milk)
- 1/2 cup Heavy Cream (optional, for extra creaminess)
- 1/4 teaspoon Ground Nutmeg
- Pinch of Red Pepper Flakes (optional, for heat)
For the Lasagna Layer:
- 8 ounces Lasagna Noodles (oven-ready or regular – see notes below)
- 1/4 cup Butter
- 1/4 cup All-Purpose Flour
- 2 cups Milk
- 1 cup Shredded Mozzarella Cheese
- 1/2 cup Grated Parmesan Cheese
- Salt and Pepper to taste
For the Kale Garnish:
- 4 cups Kale, chopped (ribs removed)
- 1 tablespoon Olive Oil
- 1/4 teaspoon Salt
Let’s Get Cooking: Step-by-Step Instructions
Ready to turn those ingredients into a bowl of sunshine? Let’s do it!
1. Roasting the Butternut Squash:
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet.
- Roast for 25-30 minutes, or until tender and slightly caramelized.
2. Building the Soup Base:
- While the squash is roasting, cook the Italian sausage in a large pot or Dutch oven over medium heat, breaking it up with a spoon. Drain off any excess grease.
- Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Stir in the roasted butternut squash, chicken broth, milk, and nutmeg. Bring to a simmer.
- Use an immersion blender to blend the soup until smooth. (Alternatively, you can carefully transfer the soup to a regular blender in batches, being mindful of the hot liquid).
- If desired, stir in the heavy cream and red pepper flakes. Taste and adjust seasonings as needed.
3. Cooking the Lasagna Noodles:
- If using oven-ready noodles: Skip this step!
- If using regular noodles: Cook the lasagna noodles according to package directions until al dente. Drain well.
4. Making the Creamy Cheese Sauce (Bechamel):
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour until smooth. Cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in the milk until the sauce is smooth and thickened. This will take a few minutes.
- Remove from heat and stir in 1/2 cup of mozzarella cheese and the Parmesan cheese until melted and smooth.
- Season with salt and pepper to taste.
5. Assembling the Soup:
- Gently stir the cooked lasagna noodles into the butternut squash soup. The soup should be thick enough so that the noodles won’t completely dissolve.
- Ladle the soup into bowls.
- Swirl a generous spoonful of the creamy cheese sauce over each bowl.
6. Sautéing the Kale:
- While the soup is being enjoyed, heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the chopped kale and 1/4 teaspoon salt. Cook until the kale is wilted and slightly crispy, about 3-5 minutes.
7. Finishing Touches:
- Garnish each bowl of soup with the sautéed kale and a sprinkle of extra mozzarella cheese (optional). Serve immediately.
Tips, Variations & Serving Suggestions
Let’s personalize this recipe to make it your own!
- Spice It Up: Add more red pepper flakes, a dash of cayenne pepper, or use hot Italian sausage.
- Vegetarian Option: Substitute the Italian sausage with crumbled plant-based sausage or hearty mushrooms. Use vegetable broth instead of chicken broth.
- Vegan Option: Use plant-based sausage, vegetable broth, and plant-based milk and cream alternatives. Ensure your lasagna noodles are egg-free.
- Cheese Lover’s Dream: Add extra cheese! A sprinkle of provolone or fontina would be delicious.
- Make Ahead: The soup base (before adding the noodles), can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat and add the noodles right before serving. The cheese sauce is best made fresh.
- Serving Suggestions: Serve with crusty bread for dipping, a simple green salad, or a grilled cheese sandwich for a truly comforting meal.
Nutritional Information (Approximate, per serving)
- Calories: ~450-550
- Protein: ~20-25g
- Fat: ~25-35g
- Carbohydrates: ~40-50g
- Fiber: ~8-10g
Note: Nutritional values will vary based on specific ingredients used.
This Butternut Squash Lasagna Soup with Kale & Mozzarella is a hug in a bowl, a comforting classic with a fun twist. Don’t be afraid to experiment with the variations and make it your own. I hope you enjoy this recipe as much as my family does. Give it a try – you won’t be disappointed!
