Ingredients
Equipment
Method
Sauté aromatics
- Heat 2 tbsp olive oil in a large pot over medium heat, then sauté the diced onion for 4 minutes until softened.
- Add the minced garlic and chopped fresh sage, then cook for 2 minutes until fragrant.
Simmer squash
- Add the peeled and cubed butternut squash and 4 cups vegetable or chicken broth, bring to a boil, then simmer for 15 minutes until the squash is tender.
- Mash about half the squash in the pot to thicken the broth and create a textured consistency.
Cook noodles and flavor
- Add the broken lasagna noodles, dried thyme, and nutmeg, then simmer for 10–12 minutes until the noodles are cooked through.
Finish with kale and cheese
- Stir in the heavy cream and chopped kale, then cook for 3–4 minutes until the kale is wilted.
- Season with salt and pepper to taste, then stir in the grated parmesan.
Serve
- Ladle the soup into bowls and add a generous handful of shredded mozzarella to each bowl so it melts on contact.
Notes
For the best texture, mash the squash while it’s still actively simmering so the soup thickens evenly. Store leftovers covered in the refrigerator up to 3 days; reheat gently on the stove over medium-low, adding a splash of broth or milk if it thickens too much. Freezing is not recommended because the cream can separate when thawed. Dietary swap: use half-and-half or lactose-free cream if you need a lighter dairy option (or use lactose-free mozzarella).