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Butternut Squash Lasagna Soup
All She Cooks
Enjoy this Butternut Squash Lasagna Soup!
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Cook Time
30
minutes
mins
Total Time
30
minutes
mins
Course
Soup
Cuisine
American
Servings
4
Calories
589
kcal
Ingredients
US Customary
Metric
1x
2x
3x
1
Large butternut squash
about 3 pounds, halved vertically and seeded
1
Yellow onion
minced
4
Cloves
garlic
minced
4
Tbsp
butter
divided
2
Tbsp
Olive oil
10
Lasagna noodles
broken into pieces
8
Cups
vegetable or chicken stock
divided
½
Teaspoon
dried oregano
½
Teaspoon
dried thyme
¼
Teaspoon
ground nutmeg
1
15 ounce Can cannellini beans, drained and rinsed
1
Cup
shredded mozzarella cheese
½
Cup
freshly grated parmesan cheese
Instructions
Cut squash into 1 inch chunks and set aside.
In a large stock pot or dutch oven, heat the olive oil and two tablespoons of the butter over medium high heat.
Add the onion to the pot and cook until soft, add the garlic and cook one more minute.
Add the squash and 6 cups of the stock to the pot along with the oregano, thyme, and nutmeg.
Simmer for 15-20 minutes until squash is fork tender.
Remove the squash chunks to a blender and puree until smooth, then return to pot.
**Alternately, using a handheld immersion blender, puree the squash right in the pot until smooth.
Add the remaining broth, and broken lasagna noodles to the pot with the squash.
Simmer for 10 minutes, until noodles are al dente.
Add the cannellini beans, and both cheeses, and allow cheese to melt.
Nutrition
Calories:
589
kcal
Carbohydrates:
86
g
Protein:
23
g
Fat:
18
g
Saturated Fat:
7
g
Cholesterol:
32
mg
Sodium:
2285
mg
Potassium:
921
mg
Fiber:
7
g
Sugar:
12
g
Vitamin A:
21244
IU
Vitamin C:
42
mg
Calcium:
427
mg
Iron:
3
mg
Keyword
Butternut Squash Lasagna Soup, how to make Butternut Squash Lasagna Soup
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