Butternut Squash Lasagna Soup
A comforting dish that combines the flavors of traditional lasagna with a hearty soup filled with butternut squash, noodles, beans, and cheese.
Ingredients
Main Ingredients
- 2 pounds butternut squash, peeled and cubed
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 10 pieces lasagna noodles, broken into bite-sized pieces
- 8 cups chicken or vegetable broth, divided
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
Instructions
Preparation
- Peel and cube the butternut squash.
- Heat butter and olive oil in a large pot over medium heat.
- Add the diced onion and sauté for 3-5 minutes until translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the cubed butternut squash and stir to coat.
- Cook for 5-7 minutes until the squash has softened slightly.
Cooking
- Pour in 6 cups of broth and add the dried oregano, thyme, ground nutmeg, salt, and pepper.
- Bring to a gentle boil, then reduce heat and let it simmer for 15-20 minutes until the butternut squash is fork-tender.
- Optional: Blend part of the soup with an immersion blender for a creamier consistency.
- Add the broken lasagna noodles and the remaining 2 cups of broth. Stir and let simmer for another 10-12 minutes until the noodles are tender.
- Fold in the cannellini beans and top with mozzarella and Parmesan cheese before serving.
Notes
Serve hot with optional toppings such as additional cheese and freshly cracked black pepper. Pairs nicely with crusty bread or salad.