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Creamy Butternut Squash Lasagna Soup
This creamy butternut squash lasagna soup is a cozy vegetarian dinner made with tender lasagna noodles, kale, and a herby ricotta swirl. One pot, ready in under an hour. If you’re in a cozy soup phase right now, this fits right in as your new favorite comfort soup.
Ingredients
Butternut Squash Lasagna Soup
Ricotta Basil Swirl
Optional Garnishes (Highly Recommended)
Instructions
- Step 1
Heat olive oil in a large pot over medium heat.
- Step 2
Add onion and cook 4–5 minutes until soft.
- Step 3
Add garlic and tomato paste; cook 30 seconds.
- Step 4
Stir in squash, broth, warm water, thyme, smoked paprika, black pepper, and ½ tsp salt.
- Step 5
Simmer covered 12–15 minutes until squash is tender.
- Step 6
Blend half the soup using an immersion blender. If you only have a stand alone blender you can blend half the soup in that till smooth and add it back to the pot.
- Step 7
Stir in heavy cream.
- Step 8
Add lasagna noodles; simmer uncovered 10–12 minutes until al dente.
- Step 9
While the lasagna noodles are cooking in a separate small bowl mix the ingredients from the ricotta basil swirl and set aside.
- Step 10
Stir in kale and cook 2–3 minutes.
- Step 11
Turn heat off and add parmesan and remaining salt to taste.
- Step 12
Serve soup with ricotta swirl and garnishes.
Tips & Tricks
Per serving
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