Homemade Butternut Squash Lasagna Soup

A quick and easy soup recipe that combines the rich fall flavors of Butternut Squash Lasagna with the ease of a one-pot meal.

If there’s one downside to soup season (which thank the good lord in heaven is finally here), it’s that sometimes soup just isn’t enough for “a meal.”

That is of course unless you add pasta. When you add pasta, everything becomes a meal right?

Think about it…

…Bolognese is just a big bowl of meat sauce before you add pasta…

…Mac-and-Cheese is just — well, cheese — before you add pasta…

…and let’s not even think about the mess Manicotti would be without pasta…

Inspired by one of my all time favorites recipes — Butternut Squash Lasagna — this Butternut Squash Lasagna Soup takes a cue from the ever popular idea of “Lasagna Soup.” But by using the earthy flavors of butternut squash and rosemary and stirring in just a bit of cream and yogurt, you get a much fresher tasting, but equally as hearty soup without all the additional sodium and fat of the traditional version.

Now before you turn away thinking “but butternut squash is so hard to work with,” let me let you in on a little secret. With a couple of pricks of the knife and a whirl in your microwave, peeling and cubing butternut squash is a breeze.

…and once you’ve made easy work of the squash, it’s a simple matter of simmering and summoning your pasta to make the meal.

Butternut Squash Lasagna Soup

Print Recipe

A quick and easy soup recipe that combines the rich fall flavors of Butternut Squash Lasagna with the ease of a one-pot meal.

Author: Regan Jones, RDN, ACSM-CPT

Ingredients

Scale

1 small butternut squash
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 garlic clove, chopped
4 cups no-salt-added chicken or vegetable broth
4 dry lasagna sheets, broken into 1 1/2-inch pieces
1/4 cup cream
2 tablespoons Greek-style yogurt

Instructions

Place butternut squash on a stable cutting board; pierce all along the body of the squash with a knife. Microwave on HIGH 5 minutes or just until slightly tender (do not overcook). Remove from microwave and let cool slightly. Cut butternut squash in half just above the base/bulb end of the squash; cut off end. Peel butternut squash. Cut bottom half in half lengthwise; use spoon to scoop out seeds. Continue cutting and cubing butternut squash.
Heat oil in a medium saucepan over medium heat; add rosemary and garlic and cook 30 seconds or until fragrant (be careful not to burn garlic). Add chicken broth, salt and butternut squash to pan. Bring to a boil; reduce heat and simmer 10 minutes.
Remove half of mixture to a small bowl; using an immersion blender, blend until smooth. Return to pan and stir until smooth. Add pasta and cook an additional 10 minutes or until pasta is tender.
Stir in cream and yogurt; serve warm.