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.