Are you ready to transform the classic lasagna into a soul-warming, spoon-hugging soup that will make your taste buds dance? This Butternut Squash Lasagna Soup is not just a recipe—it's a culinary adventure that combines the rich, creamy essence of lasagna with the hearty warmth of a perfectly crafted soup. Imagine diving into a bowl where tender butternut squash, al dente lasagna noodles, and melted cheese create a symphony of flavors that will transport you straight to an Italian grandmother's kitchen!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 8 lasagna noodles, broken into pieces
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
Instructions
- Peel the butternut squash and cut it into small, uniform cubes, ensuring pieces are roughly 1-inch in size for even cooking.
- In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, approximately 4-5 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning and release aromatic flavors.
- Add cubed butternut squash to the pot and stir to combine with onions and garlic. Cook for 3-4 minutes to slightly caramelize the squash edges.
- Pour in vegetable broth and diced tomatoes, stirring to combine. Add Italian seasoning, salt, and pepper. Bring the mixture to a gentle boil.
- Reduce heat to medium-low, cover the pot, and simmer for 15-20 minutes until butternut squash becomes tender and can be easily pierced with a fork.
- Break lasagna noodles into roughly 2-inch pieces and add them to the simmering soup. Cook for an additional 8-10 minutes until noodles are al dente.
- In a separate small bowl, mix ricotta cheese until smooth and creamy.
- Once noodles are cooked, remove soup from heat. Ladle into serving bowls.
- Top each bowl with a dollop of ricotta cheese and sprinkle shredded mozzarella over the top.
- Let the cheese melt slightly from the soup's residual heat, then serve immediately. Optionally, garnish with fresh basil or parsley.
Tips
- Squash Selection: Choose a butternut squash that feels heavy for its size and has a deep, uniform color. This ensures maximum flavor and sweetness.
- Cutting Technique: When cubing the squash, aim for uniform 1-inch pieces to guarantee even cooking and consistent texture throughout the soup.
- Flavor Layering: Take your time sautéing onions and garlic. The caramelization process builds a deep, rich flavor foundation for your soup.
- Noodle Tip: Break lasagna noodles into roughly 2-inch pieces to create the perfect bite-sized pasta element that's easy to eat with a spoon.
- Cheese Magic: For extra creaminess, let the residual heat of the soup slightly melt the ricotta and mozzarella, creating a luxurious, stringy texture.
- Make-Ahead Friendly: This soup tastes even better the next day, so don't hesitate to prepare it in advance. The flavors will continue to meld and intensify overnight.
- Garnish Generously: A sprinkle of fresh herbs like basil or parsley can elevate the presentation and add a fresh, aromatic touch to your finished dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 15g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 30mg
