Butternut Squash Lasagna Soup 6 Delicious Ways to Feel Warm

If there’s one thing that screams fall comfort food, it’s Butternut Squash Lasagna Soup. Imagine everything you love about lasagna—cheesy, hearty, soul-warming—then swirl in the cozy sweetness of roasted squash, all tucked into a spoonable soup. It’s basically your favorite casserole transformed into a hug in a bowl.

I’ll be honest: on busy weeknights, I don’t always have time (or patience) for layering noodles, sauce, and cheese in a baking dish. This soup is my not-so-secret shortcut to all those cozy flavors without the hours in the oven. It’s quick enough for weeknights but impressive enough for company (your in-laws might even ask for the recipe—yes, that actually happened to me once!).

So grab your soup pot, pour yourself a glass of wine, and let’s make magic.

Why You’ll Love This Butternut Squash Lasagna Soup

• One-pot wonder: Less mess, less cleanup, more time to relax.
• Family-approved: Even picky eaters find it hard to resist cheesy, noodle-y goodness.
• Customizable: Vegetarian, with easy swaps if you prefer chicken broth or spinach instead of kale.
• Cozy factor: It will make your whole house smell like comfort itself.

Ingredients & Substitutions

Here’s what you’ll need to bring this creamy, dreamy Butternut Squash Lasagna Soup to life:

• Olive Oil: Any neutral oil works—avocado, canola, or even butter.
• Onion: Sweet onions (like Vidalia) make the squash shine, but yellow onions work in a pinch.
• Red Pepper Flakes: Optional, but they add depth without actual spiciness. Promise.
• Garlic: Fresh cloves are best, but jarred works if you’re in a rush.
• Butternut Squash: The star of the show! Or swap in another hearty fall squash if you’re adventurous.
• Italian Seasoning: Or a mix of rosemary, thyme, garlic powder, and parsley.
• Vegetable Broth: Chicken broth works too if you’re not keeping it vegetarian.
• Parmesan Rind: Adds creaminess and depth. If you don’t have one, skip it—it’ll still be tasty.
• Lasagna Noodles: I used broken mafalda pasta, but regular lasagna sheets broken into chunks do the trick.
• Kale: Fresh spinach or even broccoli are great stand-ins.
• Heavy Cream: For extra lusciousness. Milk or coconut milk works, but won’t be quite as rich.
• Brown Sugar: Optional, but it enhances the natural sweetness of the squash. Honey works too.
• Mozzarella Cheese: Melty goodness to top it all off.

Refer to the recipe card below for precise ingredient measurements and complete nutritional details.

How To Make Butternut Squash Lasagna Soup

Cooking Butternut Squash Lasagna Soup is easier than it sounds—I promise. Think of this as building layers of flavor, just like traditional lasagna, but with way less fuss (and no wrestling with those pesky oven-ready noodles). Here’s how we do it:

1. Start with a Flavorful Base

Heat your olive oil in a big, cozy soup pot over medium heat. Toss in the onion, a pinch of salt, and those optional-but-recommended red pepper flakes. Let them sizzle and soften for about 3 minutes. Your kitchen will already start smelling amazing. Then, add garlic and cook another 3 minutes. Garlic has a way of announcing, “This meal is going to be delicious.”

2. Caramelize the Squash

Now for the star of the show: the butternut squash. Add it to the pot along with Italian seasoning and another pinch of salt. Turn the heat up a notch and let the squash cook for about 5 minutes. You want those edges to get just a little caramelized—it’s like giving the squash a golden tan. This step unlocks that naturally sweet, nutty flavor that makes butternut squash shine.

3. Build the Broth

Pour in your vegetable broth and toss in the parmesan rind (if you have one). This is your magic flavor bomb. Bring everything to a gentle boil and let it bubble away for about 10 minutes. Remove the rind, grab your immersion blender, and puree about half the soup. This step is key—it creates a velvety texture while still leaving chunks of squash for a hearty bite. Pop the rind back in, because why waste all that cheesy goodness?

4. Add the Pasta

Here’s where the lasagna magic happens. Break up your noodles (mafaldas, lasagna sheets, whatever you’ve got) and add them straight into the soup. Let them simmer about 10 minutes, until tender. Don’t stray too far—the pasta absorbs broth quickly, and you don’t want to miss that “just right” moment.

5. Finish with Creaminess

Once the pasta is perfectly cooked, turn off the heat. Stir in the kale, heavy cream, and brown sugar. The kale will wilt down into silky green ribbons, the cream makes everything luscious, and the brown sugar enhances the natural sweetness of the squash. Taste and adjust with salt and pepper. This is your chef’s moment—trust your taste buds.

6. Serve and Indulge

Ladle the soup into bowls, then crown each with a generous handful of shredded mozzarella. Don’t be shy here—the cheese should melt into little strings of gooey happiness. Bonus points if you grab some crusty bread to dunk into the bowl.

Cooking Tips for Success

• Don’t skip the blend! Pureeing half the soup gives you that creamy, velvety texture without drowning everything in heavy cream.
• Keep extra broth handy. Noodles soak up liquid as they sit, so you may want to thin leftovers with a splash of stock.
• Cheese it up. Don’t hold back on the mozzarella. In my house, we live by the motto: “There’s no such thing as too much cheese.”

A Little Story from My Kitchen

The first time I made this soup, I was testing it for a family dinner. My teenage daughter, who claims to “hate squash,” ate two bowls and asked for leftovers in her school lunch. That’s when I knew I had a keeper. If this soup can win over a picky teenager, I think it’ll do just fine at your table too.

FAQs About Butternut Squash Lasagna Soup

Bring Cozy Back with Butternut Squash Lasagna Soup

When life feels busy (and let’s face it, it usually does), Butternut Squash Lasagna Soup is the perfect way to slow down and savor a cozy, comforting meal. It’s hearty, flavorful, and packed with fall vibes in every spoonful. Whether you’re feeding your family or treating yourself, this soup is proof that comfort food can also be quick and easy.

So go ahead—grab that squash, break those noodles, and let this recipe bring a little warmth and magic to your kitchen.

More Cozy Recipes to Try Next

If you loved this Butternut Squash Lasagna Soup, here are a few more comforting dishes you’ll want to add to your fall recipe lineup:

• Warm up on chilly nights with a bowl of Autumn Wild Rice Soup, a hearty classic that pairs beautifully with crusty bread.
• For another squash-inspired dinner, don’t miss this creamy and flavorful Savory Butternut Squash and Sage Pasta that tastes like fall on a plate.
• Hosting a gathering? Wow your guests with the spooky-fun Halloween Bloody Baked Brie—perfect for October parties.
• If you want to explore another cozy chicken favorite, try my rich and creamy Italian Penicillin Soup, a true comfort cure in a bowl.

These recipes are just as easy, flavorful, and heartwarming as today’s soup—bookmark them for when you need that extra dash of cozy magic.

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