{"id":87,"date":"2025-11-27T21:36:46","date_gmt":"2025-11-27T21:36:46","guid":{"rendered":"https:\/\/keeillena.com\/?p=87"},"modified":"2026-01-29T20:11:08","modified_gmt":"2026-01-29T20:11:08","slug":"butternut-squash-lasagna-soup","status":"publish","type":"post","link":"https:\/\/keeillena.com\/index.php\/2025\/11\/27\/butternut-squash-lasagna-soup\/","title":{"rendered":"Butternut Squash Lasagna Soup"},"content":{"rendered":"\n

This butternut squash lasagna soup<\/strong> is comfort, slowed down. Sweet cubes of squash soften into a creamy, herb-scented broth, while Italian sausage and broken lasagna noodles give the soup its heart. It carries everything you love about traditional lasagna \u2014 richness, warmth, familiarity \u2014 but in a simpler, spoonable form.<\/p>\n\n\n\n

Finished with a cloud of ricotta, mozzarella, and Parmesan swirled gently into each bowl, this lasagna soup recipe is made for quiet evenings and cold-weather dinners. Cozy yet balanced, it\u2019s a one-pot meal that feels nourishing, indulgent, and deeply satisfying \u2014 the kind of soup you return to all season long.<\/p>\n\n\n\n

How did I make this recipe?<\/h2>\n\n\n\n

This recipe started as a love letter to all the flavors I couldn\u2019t choose between. I wanted the cozy, creamy comfort of lasagna, but also the natural sweetness and warmth of roasted butternut squash \u2014 the kind of flavor that makes a kitchen feel like home. The Italian sausage adds just the right savory kick, and the ricotta-parmesan-mozzarella topping brings that indulgent, melty magic that makes lasagna irresistible.<\/p>\n\n\n\n

By blending these favorite dishes into one bowl, I created a soup that\u2019s both familiar and new: the comforting layers of lasagna simplified into a creamy, spoonable meal, with hints of fall in every bite. Each spoonful carries a little piece of every dish I love, unified in a way that feels effortless but intentional \u2014 the ultimate cozy dinner for any season.<\/p>\n\n\n

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Butternut Squash Lasagna Soup<\/h2>Recipe by Kiarra<\/span>Course: Dinner<\/mark><\/span>Cuisine: Cozy, Autumn<\/mark><\/span><\/div>
<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

40<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    2 tablespoons of olive oil<\/span><\/p><\/li>

  • <\/span>

    1 lb of italian sausage<\/span><\/p><\/li>

  • <\/span>

    1 medium onion, diced<\/span><\/p><\/li>

  • <\/span>

    1 teaspoon red pepper flake<\/span><\/p><\/li>

  • <\/span>

    1 lb Italian sausage (sweet or spicy, or use ground chicken\/turkey)<\/span><\/p><\/li>

  • <\/span>

    1 medium onion, diced<\/span><\/p><\/li>

  • <\/span>

    3 cloves garlic, minced<\/span><\/p><\/li>

  • <\/span>

    1 tsp red pepper flakes (optional, for heat)<\/span><\/p><\/li>

  • <\/span>

    1 \u00bd tsp dried oregano<\/span><\/p><\/li>

  • <\/span>

    1 tsp dried basil<\/span><\/p><\/li>

  • <\/span>

    \u00bd tsp smoked paprika<\/span><\/p><\/li>

  • <\/span>

    1 butternut squash (about 2 lbs), peeled, seeded, and cubed<\/span><\/p><\/li>

  • <\/span>

    4 cups chicken or vegetable broth<\/span><\/p><\/li>

  • <\/span>

    1 cup heavy cream (or half-and-half for lighter)<\/span><\/p><\/li>

  • <\/span>

    8 oz lasagna noodles, broken into bite sized pieces or pasta thats in the video<\/span><\/p><\/li>

  • <\/span>

    Salt and black pepper, to taste<\/span><\/p><\/li>

  • Ricotta Topping<\/strong><\/li>
  • <\/span>

    1 cup ricotta cheese<\/span><\/p><\/li>

  • <\/span>

    \u00bd cup grated Parmesan<\/span><\/p><\/li>

  • <\/span>

    \u00bd cup shredded mozzarella<\/span><\/p><\/li>

  • <\/span>

    Fresh basil or parsley, chopped<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Cook sausage<\/strong><\/li>
    • In a large pot, heat olive oil over medium heat <\/li>
    • Add sausage, breaking it apart with a spoon, until browned (6-7 minutes)<\/li>
    • Remove excess fat if needed.<\/li>
    • Saut\u00e9 aromatics<\/strong><\/li>
    • Add onion and cook until softened (about 5 minutes).<\/li>
    • Stir in garlic, oregano, basil, paprikat, and red pepper ftakes. Cook until fragrant, ~1 minute<\/li>
    • Add squash + broth<\/strong><\/li>
    • Stir in cubed butternut squash, broth, and crushed tomatoes. Bring to a boil, then reduce heat and simmer until squash is tender, about 15 minutes.<\/li>
    • Blend base (optional)<\/strong><\/li>
    • For a creamier soup: use a blender to blend the squash,onions,shallots and tomatoes into a broth.<\/li>
    • Add noodles + cream<\/strong><\/li>
    • Stir in lasagna noodle pieces and cook until al dente, 8-10 minutes. <\/li>
    • Stir in heavy cream<\/li>
    • Adjust seasoning with salt and pepper<\/li>
    • Make cheese topping<\/strong><\/li>
    • In a bowl, mix ricotta, Parmesan, parsley and mozzarella until creamy.<\/li>
    • Serve<\/strong><\/li>
    • Ladle soup into bowls. Dollop a spoonful of cream cheese mixture on top, swirl slightly into soup, and finish with fresh basil or parsley<\/li><\/ul><\/div>