Butternut Squash Lasagna Soup

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.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Stir in cream and yogurt; serve warm.