Description
Butternut Squash Lasagna Soup is a comforting blend of creamy butternut squash, zesty tomatoes, and gooey cheese, making it the perfect dish for chilly evenings.
Ingredients
Scale
- 2 cups butternut squash, diced
- 2 tsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 4 cups vegetable broth
- 1 cup cottage cheese
- 1.5 cups shredded mozzarella cheese
- Salt and pepper to taste
- Fresh basil and oregano to taste
Instructions
- In a large pot over medium heat, heat olive oil. Add chopped onion and minced garlic; sauté until translucent.
- Stir in diced butternut squash and sauté for another 5 minutes.
- Add canned diced tomatoes with juices and vegetable broth; bring to a gentle boil.
- Season with salt, pepper, basil, and oregano; reduce heat to low and let simmer for about 20 minutes until tender.
- Use an immersion blender to puree the soup until smooth (leave some chunks if desired).
- Stir in cottage cheese and half of the mozzarella; save remaining cheese for topping.
- Serve hot with additional mozzarella sprinkled on top.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 20mg
Keywords: For added nutrition, consider mixing in spinach or kale. Use no-boil lasagna noodles for easier preparation. Store leftovers in an airtight container in the fridge for up to five days; reheat gently with a splash of broth.