When the afternoon sunlight fades into a gentle evening glow, there’s nothing like curling up with a steaming bowl of Butternut Squash Lasagna Soup with Kale & Mozzarella. This delightful mash-up of two comfort food classics—creamy squash soup and cheesy lasagna—really hits all the right notes. You’ll notice the sweet, nutty warmth of roasted butternut squash dancing with juicy diced tomatoes, while earthy thyme and oregano bring that cozy Italian spirit. A swirl of salty Parmesan and melty mozzarella transforms every spoonful into a velvety, heartwarming embrace. And here’s the best part: you don’t need layers of pasta or a big casserole dish—just one pot, some simple ingredients, and about 20 minutes of hands-on prep before you let it simmer for 40 blissful minutes.
This recipe is perfect for beginner cooks and seasoned home chefs alike. It’s vegetarian, clocking in at roughly 350 calories per serving, and doubles as a comforting dinner or a midday lunch treat. I first whipped up this soup on a chilly weeknight when my kitchen felt a bit neglected—and it instantly became a house favorite. Whether you’re chasing cozy vibes on a busy weekday or craving a nutritious, cheesy bowl of happiness on a lazy Sunday, this lasagna-in-a-bowl has your back. Grab your apron and let’s dive into a bowlful of squashy, cheesy magic!
KEY INGREDIENTS IN BUTTERNUT SQUASH LASAGNA SOUP WITH KALE & MOZZARELLA
Before we dive into the cooking steps, let’s take a closer look at each ingredient that makes this soup sing. Every element plays a unique role—from building the savory base to adding layers of texture and color.
- Olive oil
A fragrant cooking fat that helps sauté onions and garlic, building the flavorful foundation of the soup.
- Onion
Brings a hint of natural sweetness and aromatic depth once it’s sautéed until translucent.
- Garlic
Adds a pungent kick and rich complexity; just a minute in the hot oil releases its full fragrance.
- Butternut squash
The star of the show: sweet, nutty, and creamy when cooked, it creates that rich, velvety texture.
- Vegetable broth
Lends a savory, umami-rich liquid base that ties all the flavors together without overpowering.
- Diced tomatoes
Introduce a bright, tangy contrast that balances the sweetness of the squash.
- Dried thyme
Offers subtle herbal notes that complement the earthy squash.
- Dried oregano
Infuses classic Italian flavor, rounding out the aromatic profile.
- Salt and pepper
Essential for seasoning, these basics enhance and harmonize all other flavors.
- Lasagna noodles
Provide that signature pasta bite; breaking them up lets them swirl through each spoonful.
- Kale
A hearty green that wilts into silky ribbons, adding color, nutrition, and a slight earthy bite.
- Mozzarella cheese
Melts into gooey bliss, creating stretchy, cheesy pockets that mimic lasagna layers.
- Parmesan cheese
Offers a sharp, salty finish that deepens the overall creaminess.
- Fresh basil
A bright, herbal garnish that adds a fresh pop just before serving.
HOW TO MAKE BUTTERNUT SQUASH LASAGNA SOUP WITH KALE & MOZZARELLA
With your ingredients prepped, you’re ready to transform them into a soul-warming meal. Follow these simple steps to go from raw veggies to a bubbling, cheese-filled soup in about an hour.
1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally so it softens without browning.
2. Add the minced garlic and sauté for another minute until fragrant, taking care not to let it burn and turn bitter.
3. Incorporate the cubed butternut squash, then pour in the vegetable broth and diced tomatoes. Stir in dried thyme and oregano, and season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce heat and let it simmer gently for 15–20 minutes, or until the squash is fork-tender and the broth is infused with flavor.
5. Add the broken lasagna noodles to the pot. Continue cooking for another 10 minutes, stirring occasionally, until the noodles are al dente and soft but not mushy.
6. Stir in the chopped kale and cook for an additional 5 minutes, just until the leaves are wilted and bright green.
7. Mix in the shredded mozzarella and grated Parmesan. Stir continuously until the cheeses melt completely, turning the soup luxuriously creamy.
8. Taste and adjust the seasoning—a pinch more salt or a crack of fresh black pepper can elevate the dish.
9. Serve hot, garnished with torn fresh basil leaves for a final herbaceous flourish.
SERVING SUGGESTIONS FOR BUTTERNUT SQUASH LASAGNA SOUP WITH KALE & MOZZARELLA
Once your soup is bubbling in the pot, it’s time to think about how to present it for maximum delight. Serving this creamy creation with the right accompaniments and garnishes can turn a simple weeknight dinner into a restaurant-worthy experience. From crunchy textures to fresh pops of color, these suggestions will help you assemble bowls that look as amazing as they taste.
- Crusty garlic bread
Toast thick slices of baguette with butter, minced garlic, and a sprinkle of Parmesan. The crunchy exterior and garlicky aroma create a perfect dipper for every spoonful.
- A drizzle of chili oil
Add a few drops of spicy oil or red pepper flakes on top for a warm, fiery contrast against the creamy squash base.
- Fresh lemon wedges
Serve on the side so each guest can squeeze a bit of bright citrus into their bowl, lifting the flavors and adding a zesty twist.
- Herbed ricotta dollops
Swirl in a spoonful of ricotta mixed with chopped fresh herbs (like parsley and chives) to add an extra layer of creaminess and a delicate herbal note.
HOW TO STORE BUTTERNUT SQUASH LASAGNA SOUP WITH KALE & MOZZARELLA
Keeping this soup fresh and flavorful is straightforward, whether you want to enjoy leftovers tomorrow or stash batches for a busy week ahead. With a few smart storage tips, you can preserve that rich, cheesy goodness without losing texture or taste.
- Refrigerator storage
Let the soup cool to room temperature before transferring it to an airtight container. Stored in the fridge, it will stay fresh for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally.
- Freezing without noodles
To avoid soggy pasta, freeze the soup base separately in freezer-safe containers, then store broken lasagna noodles in a sealed bag. When ready to enjoy, thaw the base in the fridge overnight, add fresh noodles, and heat until tender.
- Freezing complete soup
If convenience is your priority, freeze the entire soup in portions. Be sure to leave some headspace in the container since liquids expand when frozen. Thaw in the refrigerator and reheat over low heat, stirring to recombine any separated liquids and cheeses.
- Labeling and dating
Use freezer-safe labels to note the date of storage. Properly labeled, your soup will maintain optimal quality for up to 3 months.
CONCLUSION
This Butternut Squash Lasagna Soup with Kale & Mozzarella has journeyed from humble pantry staples to a bowlful of cozy comfort. We’ve explored how golden cubes of butternut squash mingle with vibrant kale, tangy tomatoes, and two kinds of cheese to create a hearty, vegetarian dish that feels special yet remains remarkably simple. Along the way, you learned about each key ingredient’s role, how to layer flavors through gentle sautéing and simmering, plus clever serving and storage tips to keep every spoonful as delightful as the first. Whether you tuck into it for a solo weeknight treat or share it with loved ones around the table, this soup promises warmth, nutrition, and a touch of cheesy indulgence with every bite.
Feel free to print this article and save it in your recipe binder for those chilly evenings when you need a quick, satisfying meal. Below you’ll find a handy FAQ section to answer common questions, but if you have any comments, questions, or feedback, I’d love to hear how your soup turned out—or to help troubleshoot if you hit any kitchen snags. Let me know if you tried adding your own spin—maybe swapping in spinach or sprinkling in toasted pumpkin seeds—and share your culinary tales. Happy cooking, and here’s to many more cozy bowls of soup in your future!
Butternut Squash Lasagna Soup with Kale & Mozzarella
Description
This delicious soup combines the sweet, nutty flavor of butternut squash with the richness of melted mozzarella and healthy kale, creating a comforting meal that’s perfect for any day.
Ingredients
Instructions
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Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
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Add the minced garlic and sauté for another minute until fragrant.
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Add the cubed butternut squash to the pot. Stir in the vegetable broth, diced tomatoes, dried thyme, and oregano. Season with salt and pepper to taste.
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Bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes, or until the squash is tender.
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Add the broken lasagna noodles to the pot. Cook for another 10 minutes, or until the noodles are al dente.
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Stir in the chopped kale and cook for an additional 5 minutes until the kale is wilted.
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Mix in the shredded mozzarella cheese and grated Parmesan cheese. Stir until the cheese is melted and the soup is creamy.
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Taste and adjust the seasoning if needed.
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Serve hot, garnished with fresh basil.
Note
- This soup is great for freezing; just omit the noodles and add them fresh when reheating.
- For a richer flavor, consider roasting the butternut squash before adding it to the soup.
- Substitute spinach for kale if preferred.
- Top with additional cheese for an extra indulgent touch.
- Enjoy with a side of crusty bread for a complete meal.
