Butternut Squash and Mushroom Soup With Lasagna Noodles

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Photo by Christopher Baker
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 440 calories
    • Fat 15 g (7 g saturated fat)
    • Cholesterol 35 mg
    • Sodium 830 mg
    • Protein 20 g
    • Carbohydrate 61 g
    • Sugar 10 g
    • Fiber 8 g
    • Iron 4 mg
    • Calcium 362 mg

Cook the pasta according to the package directions. Drain and reserve.

Combine the ricotta, lemon zest, and ¼ teaspoon each salt and pepper in a medium bowl. Set aside.

Warm the olive oil with the thyme in a pot over medium until fragrant. Add the garlic, onion, and remaining salt and pepper. Cook over medium until just tender, about 5 minutes. Add the squash and mushrooms; cook, partially covered, until the squash is 
 tender, 10 to 12 minutes. Stir in the kale. Add the broth and simmer 15 minutes.

Ingredients

  1. Check 8 ounces small lasagna noodle (rombi) pasta or 12 lasagna noodles, broken into ½-inch pieces
  2. Check 1 cup fresh ricotta
  3. Check 1 teaspoon finely grated lemon zest
  4. Check teaspoons kosher salt, divided
  5. Check teaspoons black pepper, divided
  6. Check 2 tablespoons extra-virgin olive oil
  7. Check 2 teaspoons fresh thyme leaves
  8. Check 2 garlic cloves, finely chopped
  9. Check 1 large yellow onion, finely chopped
  10. Check 1 medium butternut squash (about 2½ lb.), peeled, seeded, and cut into ½-inch cubes
  11. Check 2 10-ounce packages button mushrooms, thinly sliced
  12. Check 8 cups coarsely chopped curly kale (from 1 large bunch)
  13. Check 12 cups Easy Homemade Parmesan Broth (recipe below) or vegetable broth
  14. Check Torn basil leaves, for serving

Directions

  1. Cook the pasta according to the package directions. Drain and reserve.
  2. Combine the ricotta, lemon zest, and ¼ teaspoon each salt and pepper in a medium bowl. Set aside.
  3. Warm the olive oil with the thyme in a pot over medium until fragrant. Add the garlic, onion, and remaining salt and pepper. Cook over medium until just tender, about 5 minutes. Add the squash and mushrooms; cook, partially covered, until the squash is 
 tender, 10 to 12 minutes. Stir in the kale. Add the broth and simmer 15 minutes.
  4. Stir in the noodles to warm and serve, garnished with the seasoned ricotta and basil.


Easy Homemade Parmesan Broth
Combine 12 oz. Parmesan cheese rinds with 2 yellow onions (sliced), 3 medium carrots (peeled and sliced), 1 smashed garlic clove, and 4 bay leaves in a large pot. Add 5 quarts cold water. Bring to a boil. Reduce heat and simmer, stirring occasionally, until 
 flavorful, 30 minutes. Strain and cool completely. Makes 4½ quarts (18 cups).

Per 1 cup serving: 50 calories; 2.5g fat (1.5g saturated fat); 10mg cholesterol; 190mg sodium; 3g protein; 4g carbohydrates; 1g sugar; 1g fiber; 0mg iron; 95mg calcium.