Butternut Squash Lasagna Soup


  • 1 pounds Large butternut squashhalved vertically and seeded, about 3
  • 1 Yellow onion minced
  • 4 Cloves Garlic minced
  • 4 Tbsp Butter divided
  • 2 Tbsp Olive oil
  • 10 pieces Lasagna noodles broken into
  • 8 Cups Vegetable or chicken stockdivided
  • 1/2 Teaspoon Dried oregano
  • 1/2 Teaspoon Dried thyme
  • 1/4 Teaspoon Ground nutmeg
  • 1 15 Ounce can Cannellini beansdrained and rinsed
  • 1 Cup Shredded mozzarella cheese
  • 1/2 Cup Freshly grated parmesan cheese


  1. Cut squash into 1 inch chunks and set aside.
  2. In a large stock pot or dutch oven, heat the olive oil and two tablespoons of the butter over medium high heat.
  3. Add the onion to the pot and cook until soft, add the garlic and cook one more minute.
  4. Add the squash and 6 cups of the stock to the pot along with the oregano, thyme, and nutmeg.
  5. Simmer for 15-20 minutes until squash is fork tender.
  6. Remove the squash chunks to a blender and puree until smooth, then return to pot.
  7. **Alternately, using a handheld immersion blender, puree the squash right in the pot until smooth.
  8. Add the remaining broth, and broken lasagna noodles to the pot with the squash.
  9. Simmer for 10 minutes, until noodles are al dente.
  10. Add the cannellini beans, and both cheeses, and allow cheese to melt.