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.

Author: Browndis

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4 servings

Calories: 672 kcal per serving

Ingredients

2 tablespoons - olive oil
1 - yellow onion
3 clove - garlic
1 ½ tablespoons - tomato paste
4 cups - butternut squash
4 cups - vegetable broth
1 cup - warm water
¾ tsp - kosher salt
½ tsp - ground black pepper
½ tsp - dried thyme or oregano
½ tsp - smoked paprika
¾ cup - heavy cream
6 - lasagna noodles
2 cups - kale
½ cup - parmesan cheese
¾ cup - whole-milk ricotta
1 tbsp - olive oil
½ - lemon
pinch - kosher salt
2 tablespoons - fresh basil
fresh basil
olive oil drizzle
red chili pepper flakes
black pepper

Instructions

Heat olive oil in a large pot over medium heat.
Add onion and cook 4–5 minutes until soft.
Add garlic and tomato paste; cook 30 seconds.
Stir in squash, broth, warm water, thyme, smoked paprika, black pepper, and ½ tsp salt.
Simmer covered 12–15 minutes until squash is tender.
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.
Stir in heavy cream.
Add lasagna noodles; simmer uncovered 10–12 minutes until al dente.
While the lasagna noodles are cooking in a separate small bowl mix the ingredients from the ricotta basil swirl and set aside.
Stir in kale and cook 2–3 minutes.
Turn heat off and add parmesan and remaining salt to taste.
Serve soup with ricotta swirl and garnishes.

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