Butternut Squash Lasagna Soup with Kale & Mozzarella
This butternut squash lasagna soup is loaded with kale and lots of ooey gooey mozzarella. It's the perfect cozy soup recipe for Fall!
Equipment
- Salad Spinner to clean kale
Ingredients
- 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 2lbs
- 2 teaspoon Italian Seasoning
- 2 quarts Vegetable Broth
- 1 chunk Parmesan Rind
- ½ lb Mafalda Pasta (or dried lasagna noodles) broken up
- 2 cups Fresh Kale
- ½ cup Heavy Cream
- ¼ cup Brown Sugar
- 1 cups Low Moisture Mozzarella (I recommend Lake o'Lakes Mozzarella shreds)
Instructions
- Add olive oil to a soup pot over medium heat. Add onion, a pinch of salt and red pepper flakes. Cook down for 3 minutes. Add garlic and cook down for another 3 minutes.
- Add butternut squash, Italian seasoning, and anotheranother pinch of salt. Turn the heat up and cook for 5 minutes or until the squash are starting to caramelize.
- Add vegetable stock and parmesan rind and bring back to a boil for 10 minutes. Remove the rind and use an immersion blender to puree about half of the soup.
- Add the rind back in and add the pasta and simmer for another 10 minutes or until cooked through.
- Turn the heat off, add fresh kale, heavy cream, brown sugar and stir. Taste and season with salt and pepper if needed.
- Ladle soup into 4 bowls and top with a big handful of Land O’ Lakes® Mozzarella Farmstyle Shreds (about ½ cup each)