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butternut squash lasagna soup

Butternut Squash Lasagna Soup: 5 Reasons to Love It

A warm and comforting butternut squash lasagna soup packed with flavor.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 medium butternut squash, peeled and diced
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 8 lasagna noodles, broken into pieces
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • Fresh basil for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until soft.
  2. Add diced butternut squash and cook for 5 minutes.
  3. Pour in vegetable broth and tomatoes. Stir in lasagna noodles and Italian seasoning.
  4. Bring to a boil, then reduce heat and simmer for 20 minutes or until squash is tender.
  5. Stir in ricotta cheese until well combined.
  6. Serve hot, topped with mozzarella cheese and fresh basil.

Notes

  • Adjust seasoning as needed.
  • For a creamier soup, add more ricotta.
  • This soup can be made ahead and stored in the fridge for up to 3 days.
  • Author: Juanita A. Smith
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 350
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 8g
  • Protein: 14g
  • Cholesterol: 20mg

Keywords: butternut squash lasagna soup