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Butternut Squash Lasagna Soup

Butternut Squash Lasagna Soup

This cozy butternut squash lasagna soup is perfect for chilly falls days and even cool summer nights. Balanced with hearty lasagna noodles and a creamy yet light butternut squash base. And topped with fried sage and fluffy parmesan. 

This soup also freezes really well, so you can easily double the recipe and have delicious soup already made for a quick weeknight dinner. 

Recipe Notes:

Vegan: Simply eliminate the parmesan cheese from this recipe to make it vegan. In place of the cheese, you can use savory nutritional yeast or enjoy the soup as is.

Substitutions: If you don’t have kale, or don’t enjoy kale, you can substitute it with spinach, chard, or your favorite leafy green.

Butternut Squash Lasagna Soup

Serving Size:
4 Servings
Time:
1 Hour

Ingredients

  • 8 lasagna noodles, broken in half lengthwise
  • 2 cups butternut squash, cubed
  • 4 cups kale, roughly chopped
  • 1 cup cannellini beans, canned
  • 1/2 cup onion, diced
  • 3 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 cup water
  • 1/3 cup parmesan, freshly grated
  • 2 Tbsp fresh sage leaves, 1 Tbsp minced and 1 Tbsp whole
  • 1 Tbsp butter
  • kosher salt + pepper, to taste

Directions

  1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes.
  2. Add butternut squash, garlic, and season with kosher salt and pepper. Cook until garlic is fragrant, about a minute.
  3. Add vegetable broth and bring to a boil. Reduce heat to medium low and cover. Simmer for 20-25 minutes until butternut squash is tender.
  4. Using an immersion blender, puree the soup until smooth. You can also use a high speed blender, being very careful when transferring and blending the soup, and doing so in small batches.
  5. Return the soup to medium high heat and add the minced sage leaves, lasagna noodles, and water. Season again with kosher salt and pepper. Cook for 12-14 minutes until noodles are tender, stirring occasionally. Add more water
  6. Meanwhile heat the butter in a pan over medium heat. Add the sage and stir, cooking until sage starts to get crispy, about 2 minutes. Remove from heat and set aside.
  7. Once the noodles have softened, stir in the kale and beans, cook an additional 2-3 minutes until kale is tender and beans are heated through.
  8. Serve the soup topped with freshly grated parmesan and the fried sage.