Creamy Cheesy Butternut Squash Lasagna Soup with Kale

A cozy fall lasagna soup with creamy butternut squash, vibrant kale, and lots of melted mozzarella cheese. Perfectly comforting for soup season.

By @grilledcheesesocial

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 2 tbsp olive oil
• 1 sweet onion finely diced
• 0.25 tsp red pepper flakes
• 0 salt pinch
• 5 garlic cloves roughly chopped
• 6 cups butternut squash about 2 lbs, cut into cubes
• 2 tsp Italian seasoning
• 0 salt pinch
• 2 quarts vegetable stock
• 1 parmesan rind
• 0.5 lb mafaldine pasta or 3 sheets lasagna noodles, broken up
• 2 cups kale fresh
• 0.5 cup heavy cream
• 0.25 cup brown sugar
• 0 salt to taste
• 0 pepper to taste
• 1 bag Land O’ Lakes Mozzarella Farmstyle Shreds

Instructions

1. Add olive oil to a soup pot over medium heat. Add onion, a pinch of salt, and red pepper flakes. Cook down for 3 minutes.
2. Add garlic and cook down for another 3 minutes.
3. Add butternut squash, Italian seasoning, and another pinch of salt. Turn the heat up and cook for 5 minutes or until the squash are starting to caramelize.
4. Add vegetable stock and parmesan rind and bring back to a boil for 10 minutes.
5. Remove rind, use an immersion blender to blend about half of the soup, then add the rind back in. Add pasta and simmer for another 10 minutes or until cooked through.
6. Turn the heat off, add fresh kale, heavy cream, and brown sugar and stir. Taste and season with salt and pepper if needed.
7. Ladle soup into bowls and top with a big handful of Land O’ Lakes® Mozzarella Farmstyle Shreds.