Butternut Squash Lasagna Soup Recipe

I started making this Butternut Squash Lasagna Soup on one of those fall evenings when I wanted lasagna but absolutely did not want to deal with layering, baking, or washing half my kitchen afterward. I had a butternut squash sitting on the counter, some Italian sausage in the fridge, and a box of lasagna noodles that had been hanging around for a while.

I figured I could make something work. What I ended up with was much better than I expected. The squash makes the soup creamy and slightly sweet, while the sausage, garlic, herbs, Boursin, and Parmesan keep it savory enough that it still feels like a proper lasagna dinner.

I especially like the way the broken lasagna noodles curl into the soup. Some pieces stay flat, some get those little ruffled edges, and every spoonful feels a little different. It is messy in the best way.

My Take on Turning Lasagna Into Soup

I have always thought lasagna soup was one of those recipes that makes sense once I actually eat it. All the familiar parts are there, but I don’t have to spend an afternoon assembling a casserole. This version takes that idea in a completely different direction by using butternut squash instead of the usual tomato base.

My first concern was that the soup might taste too sweet or too much like a bowl of squash puree. That did not happen. The Italian sausage brings a deep savory flavor, and the garlic and dried Italian herbs give the squash a lot more personality.

The Boursin was another little experiment for me. I usually associate lasagna with ricotta, mozzarella, and Parmesan, but I wanted something that could bring creaminess and extra seasoning without making the soup bland. The Boursin does both.

I also learned pretty quickly that I should cut the squash smaller than I think I need to. My first instinct was to leave the cubes fairly chunky, but smaller pieces soften faster and make the blending step much easier. I don’t need perfectly even cubes here either. This is soup, thankfully.

For the noodles, I use regular lasagna sheets when that’s what I have. I break them into smaller pieces before they go into the pot. I actually prefer having some irregular pieces because it makes the finished soup feel more homemade.

If I happen to find mini lasagna noodles or Mafalda noodles, I grab those instead. The ruffled edges are perfect for this recipe. I don’t go hunting around for them, though. Regular lasagna noodles work just fine.

Ingredients I Used for the Recipe

• 1 tablespoon olive oil or avocado oil: I use this to help brown the sausage and keep the vegetables from sticking.
• 1/2 pound mild or sweet Italian sausage: I use ground sausage for the savory, herby flavor that balances the sweetness of the squash.
• 1/4 cup white wine, optional: I use this only if I have browned bits stuck to the bottom of the pot and want to loosen them.
• 1 cup chopped onion: I use about half of a medium onion to build a sweet, savory base.
• 3 cups diced butternut squash: I cut the squash into small cubes so it cooks quickly and blends easily.
• 3 cloves garlic: I mince these and add them after the squash has started softening so the garlic stays fragrant.
• 1 teaspoon dried Italian herb blend: I use this to bring familiar lasagna-style seasoning into the squash base.
• 5 cups vegetable broth: I use this to turn the softened squash and vegetables into a soup with enough liquid for the noodles.
• 8 ounces lasagna noodles: I break the noodles into spoon-sized pieces before cooking them in the soup.
• 1/2 cup heavy cream: I add this with the Boursin for a richer, smoother finish.
• 4 ounces Boursin: I cut about half of a round into cubes so it melts more easily and gives the soup creaminess and extra flavor.
• Pinch of nutmeg: I use just a little because it adds warmth without making the soup taste sweet.
• Red pepper flakes, optional: I add these when I want a little heat.
• 1/2 cup finely grated Parmigiano Reggiano: I stir some into the serving bowls or sprinkle it generously over the top.
• Salt and freshly ground black pepper: I season as I go and adjust again at the end.

I sometimes use frozen butternut squash when I don’t feel like peeling a whole one. Fresh squash has a little more texture, but frozen is a very practical shortcut. I also like honeynut squash when I can find it because I find the flavor especially sweet and concentrated, though I don’t consider it necessary for this soup.

How to Make Butternut Squash Lasagna Soup Recipe?

Step 1 – Brown the Italian Sausage

I start by heating the oil in a large soup pot or Dutch oven over medium heat. Once the surface feels hot, I add the sausage and break it apart with my spoon as it cooks.

I keep stirring until there are no pink pieces left and the sausage has some browned spots. Those browned bits are important because they give the soup more depth later.

I scoop the sausage into a bowl and leave it nearby. If the pot looks completely dry, I add another small drizzle of oil before moving on.

Step 2 – Cook the Onion and Butternut Squash

I add the chopped onion and diced squash to the same pot. I stir everything around so the vegetables pick up whatever flavor the sausage left behind.

I cook them for about 8 to 10 minutes, stirring often. I don’t need the squash fully cooked yet. I just want the onion softened and some of the squash beginning to lose its firmness.

When the squash is particularly stubborn, I put the lid on for a few minutes. The trapped steam helps it along, and I find this much easier than standing there waiting for every cube to soften at the same speed.

Step 3 – Add the Garlic and Seasonings

Once the vegetables have softened a little, I add a generous pinch of salt and black pepper, followed by the Italian herbs and minced garlic.

I stir everything for a minute or two. I know the garlic is ready when I can smell it clearly. I don’t let it sit there too long because burnt garlic can take over the whole pot, and I don’t want that here.

Step 4 – Simmer the Squash

I pour in the vegetable broth and turn the heat up until the soup reaches a boil. Then I lower the heat enough to keep a steady simmer rather than a wild rolling boil.

I cook the squash for about 5 more minutes, checking one of the cubes with the side of my spoon. When I can easily mash it against the pot, I know it is ready for blending.

Step 5 – Blend the Soup

This is where I decide how smooth I want the soup to be. I use an immersion blender directly in the pot, which is one reason I like making this recipe in a Dutch oven or deep soup pot.

I pulse it a few times when I want chunks of squash throughout the soup. If I want something creamier, I blend longer. My favorite texture is somewhere in the middle, where the broth feels velvety but still has a little texture.

I don’t worry about making it perfectly smooth. A few tiny pieces of squash don’t bother me at all, and honestly, I think they make the soup feel more substantial.

Step 6 – Cook the Lasagna Noodles

I keep the soup at a steady simmer and add the broken lasagna noodles. I cook them according to the package directions, then give them about 3 extra minutes because the soup isn’t boiling as aggressively as a pot of plain pasta water.

I stir the noodles fairly often so they don’t settle together on the bottom. I also taste one before moving on. I want the noodles completely tender, especially because undercooked lasagna pieces are surprisingly noticeable in soup.

Step 7 – Make the Creamy Boursin Mixture

While the noodles cook, I put the cubed Boursin into a medium bowl. I ladle in a couple spoonfuls of the hot soup and whisk until the cheese starts becoming smooth.

Then I whisk in the heavy cream. I like doing this separately instead of dropping cold cheese and cream straight into the pot because it helps everything blend into the soup much more easily.

I pour the mixture back into the soup and stir well. The color gets lighter and the texture turns creamy almost immediately.

Step 8 – Add the Sausage and Finish the Soup

I add the cooked sausage back into the pot and give everything a good stir. Then I add a tiny pinch of nutmeg. I really mean tiny here. I don’t want to taste nutmeg as its own flavor.

If I’m in the mood for some heat, I add red pepper flakes too. Then I taste the soup and adjust the salt and black pepper.

Finally, I add the grated Parmesan. Sometimes I stir a little into the pot and save the rest for the bowls. I like seeing that little pile of cheese melt over the top right before I eat.

What I Serve With It and What I Do With Leftovers

I almost always serve this soup with garlic bread. The combination feels obvious, but I don’t think that makes it any less good. I want something crisp and buttery alongside the creamy soup so I can scoop up every last bit.

A simple green salad works too when I want the meal to feel a little lighter. I don’t usually add another complicated side because the noodles, sausage, cream, squash, and cheese already make this a very filling bowl of food.

I think this soup tastes best right after I make it. That’s not because leftovers are bad. They are actually pretty satisfying. The problem is the noodles keep absorbing the liquid while the soup sits in the refrigerator.

I can store it safely in the fridge for up to 5 days, but I expect the consistency to change. When I reheat it, I add a little extra broth. I sometimes use a small amount of prepared chicken broth concentrate mixed with water because it brings the soup back without making it taste watery.

I try not to make a huge batch if I know I won’t eat it soon. The pasta is the one part that makes leftovers a little tricky. The squash base itself holds up beautifully, but those noodles are thirsty.

Tips

• Cut the squash small: I aim for roughly 1/2-inch cubes because they soften faster and are easier to blend.
• Don’t rush the sausage: I let it brown instead of just cooking it until done. Those browned bits add a lot of flavor.
• Use frozen squash when needed: I don’t think peeling a fresh squash should be a requirement for a weeknight dinner.
• Break the noodles before cooking: I make the pieces small enough to fit comfortably on a spoon. I usually break each sheet into several sections.
• Don’t over-blend if you like texture: I prefer a few pulses when I want some squash pieces left in the soup.
• Temper the Boursin with hot soup: I whisk some hot liquid into the cheese first so it melts smoothly when I add it to the pot.
• Go easy on the nutmeg: I use just a pinch. Too much can push the soup in a direction I don’t really want.
• Taste before adding more salt: The sausage, Boursin, broth, and Parmesan can all bring salt to the finished soup, so I adjust at the very end.
• Don’t panic if the soup thickens overnight: I just add more broth while reheating and stir until it reaches the consistency I want.
• Use honeynut squash if I have it: I like the sweeter, richer flavor, but regular butternut squash remains my dependable choice.

I keep coming back to this recipe when I want something that feels a little more special than ordinary soup but doesn’t require the work of making actual lasagna. I get creamy squash, savory sausage, soft ruffled noodles, garlic, herbs, and plenty of Parmesan all in one pot.

It is the kind of dinner I like making when the weather finally gets cool enough for a sweater and I don’t feel like doing anything complicated afterward. I can make the soup, tear some bread, sit down, and call dinner finished. That is a pretty good fall meal in my kitchen.

Print Recipe

Butternut Squash Lasagna Soup Recipe

Author: Kelsey Perez Cooking Method: Simmering Cuisine: American, Italian Courses: Dinner, Lunch

Difficulty: Easy Prep Time Cook Time Rest Time Total Time 60 hrs

Cooking Temp: Medium heat  C Servings: 6 Estimated Cost: $ 18 Calories: 425 kcal

Best Season: Fall, Winter

Description

I turn classic lasagna into a cozy one-pot soup with creamy butternut squash, savory Italian sausage, ruffled noodles, Boursin, and Parmesan. It gives me all the comforting flavors I want without the layering and baking.

ingredients

Servings

• 1 tablespoon olive oil or avocado oil (For browning the sausage and cooking the vegetables)
• ¹⁄₂ pound mild or sweet Italian sausage (Ground sausage)
• ¹⁄₄ cup white wine (Optional, for deglazing browned bits)
• 1 cup chopped onion (About 1/2 medium onion)
• 3 cups butternut squash (Diced into roughly 1/2-inch cubes; fresh or frozen)
• 3 cloves garlic (Minced)
• 1 teaspoon dried Italian herb blend
• 5 cups vegetable broth (Plus more as needed when reheating leftovers)
• 8 ounces lasagna noodles (Broken into spoon-sized pieces; Mafalda or mini lasagna noodles may also be used)
• ¹⁄₂ cup heavy cream
• 4 ounces Boursin cheese (Cubed to help it melt smoothly)
• 1 pinch ground nutmeg (Use only a small pinch)
• red pepper flakes (Optional, to taste)
• ¹⁄₂ cup finely grated Parmigiano Reggiano (Use some in the soup and reserve some for serving)
• salt (To taste)
• freshly ground black pepper (To taste)

Instructions

1. Step 1 - Brown the Italian Sausage

   Heat the oil in a large soup pot or Dutch oven over medium heat. Add the Italian sausage and break it apart with a spoon as it cooks. Continue cooking until no pink remains and the sausage has browned spots. Transfer the sausage to a bowl and keep it nearby.
   If the pot looks completely dry after removing the sausage, add a small drizzle of oil.

2. Step 2 - Cook the Onion and Butternut Squash

   Add the chopped onion and diced butternut squash to the same pot. Cook for 8 to 10 minutes, stirring often, until the onion softens and the squash begins to soften. If the squash is stubborn, cover the pot for a few minutes to help it steam.
   Cutting the squash into small cubes helps it cook faster and blend more easily.

3. Step 3 - Add the Garlic and Seasonings

   Add salt, black pepper, dried Italian herbs, and minced garlic. Stir for 1 to 2 minutes, just until the garlic is fragrant.
   Do not let the garlic brown too much because burnt garlic can make the whole soup taste bitter.

4. Step 4 - Simmer the Squash

   Pour in the vegetable broth and increase the heat until the soup reaches a boil. Reduce the heat and maintain a steady simmer. Cook for about 5 minutes, or until a squash cube can be easily mashed with the side of a spoon.
   If using white wine, add it before the broth and scrape up any browned bits from the bottom of the pot.

5. Step 5 - Blend the Soup

   Use an immersion blender directly in the pot to blend the soup to your preferred texture. Blend only a few times for a soup with squash pieces, or blend longer for a smoother, creamier base.
   A velvety soup with a little remaining texture works especially well here.

6. Step 6 - Cook the Lasagna Noodles

   Keep the soup at a steady simmer and add the broken lasagna noodles. Cook according to the package directions, then allow about 3 extra minutes if needed. Stir often so the noodles do not stick together or settle on the bottom. Taste a piece to make sure it is fully tender.
   Break the noodles into spoon-sized pieces before adding them to the soup.

7. Step 7 - Make the Creamy Boursin Mixture

   Place the cubed Boursin in a medium bowl. Ladle in a couple spoonfuls of hot soup and whisk until the cheese begins to smooth out. Whisk in the heavy cream, then pour the mixture back into the soup and stir until creamy.
   Tempering the Boursin with hot soup helps it melt smoothly instead of clumping.

8. Step 8 - Add the Sausage and Finish the Soup

   Return the cooked sausage to the pot. Stir in a tiny pinch of nutmeg and red pepper flakes if desired. Taste and adjust salt and black pepper. Stir in some of the grated Parmesan and reserve the rest for serving.
   Serve hot with additional Parmigiano Reggiano sprinkled over each bowl.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 425kcal

% Daily Value *

Total Fat 22g34%

Saturated Fat 11g56%

Trans Fat 0.3g

Cholesterol 58mg20%

Sodium 1050mg44%

Potassium 620mg18%

Total Carbohydrate 45g15%

Dietary Fiber 5g20%

Sugars 7g

Protein 17g34%

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Calcium 220 mg

Iron 3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve with garlic bread or a simple green salad. The soup thickens as the lasagna noodles absorb liquid, especially after refrigeration. Store leftovers in the refrigerator for up to 5 days and add extra broth when reheating. Frozen butternut squash can be used as a shortcut, and honeynut squash can be substituted for a sweeter, more concentrated flavor.

Keywords: butternut squash lasagna soup, lasagna soup, butternut squash soup, creamy lasagna soup, Italian sausage soup, fall soup, one pot soup, easy lasagna soup