Ingredients
Equipment
Method
Sauté aromatics
- Heat the olive oil in a large pot over medium heat, then sauté the onion for 4 minutes until softened and translucent, stirring as needed. You should see the onion begin to turn glossy and smell sweet.
- Add the garlic, fresh sage, and stir to combine, cooking for 2 minutes. Keep it moving so the garlic becomes fragrant without browning.
Cook the squash base
- Add the butternut squash and broth, then bring the mixture to a boil. Once boiling, reduce to a gentle simmer and cook for 15 minutes until the squash is tender.
- Mash about half the squash in the pot to thicken the broth. Leave some cubes intact for a lasagna-like, chunky texture.
Cook noodles and season
- Add the broken lasagna noodles, dried thyme, and nutmeg, then simmer for 10-12 minutes until the noodles are cooked through. The soup should look slightly thick with noodles suspended in the broth.
Finish with cream and kale
- Stir in the heavy cream and add the kale, then cook for 3-4 minutes until the kale is wilted. The soup will turn creamy and the kale will become bright but soft.
- Season with salt and black pepper to taste, then stir in the grated parmesan. The parmesan should melt in and make the soup taste deeply savory.
Serve
- Ladle the soup into bowls and place a generous handful of shredded mozzarella in each bowl to melt. Let it sit briefly so the mozzarella softens into a gooey top layer.
Notes
Pro tip: mash only about half the squash so the soup stays creamy but still has chunky “lasagna” texture. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of broth if it thickens. Freezing is not recommended because cream and noodles can change texture after thawing. For a lighter swap, use half-and-half instead of heavy cream.