Imagine a steaming bowl of vibrant butternut squash lasagna soup, its golden hue contrasting with the creamy white dollop of sage-infused ricotta melting on top.
The aroma of sage and roasted squash wafting through the air wraps you in a comforting embrace, evoking cherished memories of cozy family gatherings.
This dish isn’t just a feast for the senses; it’s a heartwarming solution for those hectic weeknights when time is short, yet a nourishing, satisfying meal is needed.
I remember one chilly evening when I was scrambling to find something filling and delicious for dinner. This soup came to the rescue, transforming our kitchen into a haven of warmth and comfort, with smiles all around the table.
It’s my go-to for both busy weeknights and laid-back Sunday suppers. Ready? Let’s cook this delightful bowl of comfort together!
Why You’ll Love It
- Delivers bold flavor with a blend of sage, garlic, and Parmesan cheese.
- Warms the soul with hearty butternut squash and comforting lasagna noodles.
- Uses pantry staples like vegetable broth and olive oil for convenience.
- Offers a vegetarian-friendly meal that’s satisfying and nourishing.
- Freezes beautifully, making it perfect for meal prep and easy future meals.
Ingredients
- 2 tablespoons olive oil — choose extra virgin for best flavor.
- 1 medium onion, diced — opt for yellow onions for sweetness.
- 2 cloves garlic, minced — fresh garlic enhances the aroma.
- 1 medium butternut squash, peeled and cubed — select a firm one for freshness.
- 1 teaspoon dried sage — adds a fragrant, earthy note.
- 4 cups vegetable broth — use low-sodium for better control over saltiness.
- 1 cup water — adjust to desired soup consistency.
- 8 lasagna noodles, broken into pieces — whole wheat is a healthier option.
- 1 cup ricotta cheese — full-fat provides a creamier texture.
- 2 tablespoons fresh sage, chopped — enhances the herbaceous profile.
- 1/4 cup grated Parmesan cheese — freshly grated is more flavorful.
- Salt and pepper to taste — season gradually for balance.
- Fresh basil leaves, for garnish — adds a fresh and vibrant touch.
Step-by-Step Method
Heat the Oil
Heat olive oil in a large pot over medium heat. Verify the oil is properly heated before proceeding to the next step. This will help in evenly cooking the ingredients and enhancing their flavors.
Sauté the Aromatics
Add diced onion and minced garlic to the pot. Sauté until the onions turn translucent, releasing a fragrant aroma. This process typically takes about 3-4 minutes.
Stir occasionally to prevent the garlic from burning.
Cook the Squash
Stir in the cubed butternut squash and dried sage. Cook for approximately 5 minutes, allowing the squash to absorb the flavors of the aromatics and sage.
Confirm even cooking by stirring occasionally.
Add the Liquids
Pour in the vegetable broth and water. Bring the mixture to a boil, verifying all ingredients are well combined.
This step is vital for creating the soup base and softening the squash.
Simmer the Soup
Reduce the heat to a simmer once boiling. Allow the soup to cook until the butternut squash is tender, which should take around 20 minutes.
Stir occasionally to verify even cooking and prevent sticking.
Cook the Noodles
Add broken lasagna noodles to the pot. Cook until they’re al dente, following the package instructions for timing.
Stir occasionally to prevent the noodles from clumping together.
Prepare the Ricotta Mixture
In a mixing bowl, combine ricotta cheese, fresh sage, and Parmesan cheese. Mix well using a whisk until all ingredients are thoroughly blended.
This mixture will add a rich, creamy element to the soup.
Season the Soup
Season the soup with salt and pepper to taste. Adjust the seasoning based on personal preference.
This step finalizes the soup’s flavor profile before serving.
Serve the Soup
Ladle the soup into individual bowls. Top each serving with a generous dollop of the sage ricotta mixture.
This adds a creamy texture and enhances the overall flavor.
Garnish and Enjoy
Garnish each bowl with fresh basil leaves before serving. The basil adds a fresh, aromatic touch to the dish.
Enjoy your Butternut Squash Lasagna Soup with Sage Ricotta warm.
Ingredient Swaps
- For a dairy-free version, substitute the ricotta cheese with a plant-based ricotta or cashew cream, and the Parmesan cheese with nutritional yeast.
- Replace butternut squash with pumpkin or sweet potatoes if they’re more readily available or preferred.
- Use gluten-free lasagna noodles for a gluten-free option, or substitute with any short pasta shape that suits your dietary needs.
You Must Know
- Roast for Extra Flavor: For a more intense and nutty flavor, consider roasting the butternut squash cubes before adding them to the soup. This step will enhance the overall taste of the dish.
- Blend for Creaminess: If you prefer a smoother texture, partially blend the butternut squash before adding the lasagna noodles. This will give the soup a creamier consistency.
- Adjust Thickness: Customize the thickness of your soup by adding more vegetable broth if necessary. This allows you to achieve your desired consistency.
- Cook Noodles Al Dente: Make certain that the lasagna noodles are cooked until al dente. Overcooked noodles can become mushy in the soup, affecting the texture.
- Fresh Herbs for Garnish: Don’t skip the fresh basil leaves for garnish. They add a burst of freshness and a pop of color, elevating the presentation and flavor of the soup.
Serving Tips
- Pair with crusty garlic bread for a complete Italian-inspired meal.
- Serve with a side salad drizzled with balsamic vinaigrette.
- Sprinkle extra Parmesan cheese on top for added richness.
- Add a dash of chili flakes for a spicy kick.
- Serve in rustic bowls to enhance the comforting feel of the dish.
Storage & Make-Ahead
Butternut Squash Lasagna Soup can be stored in the fridge for up to 3 days.
To make ahead, prepare the soup without the noodles and store it.
When ready to serve, cook the noodles separately and add them.
The soup also freezes well for up to 2 months.
Reheating
To gently reheat Butternut Squash Lasagna Soup, use a microwave on low power.
An oven at 300°F covered with foil is also an option.
Alternatively, you can reheat on a stovetop over low heat, stirring occasionally.
Italian Heritage and Traditions
As we gently warm our bowls of Butternut Squash Lasagna Soup, it’s a perfect moment to reflect on the deep roots of Italian heritage and traditions that inspire such comforting dishes.
I’m always amazed by how Italian cuisine embodies a rich tapestry of history, regional specialties, and a heartfelt love for family gatherings.
Consider these cherished aspects:
- Regional Diversity: Each Italian region brings unique flavors and recipes, making every dish a new experience.
- Family Traditions: Meals are more than food; they’re rituals passed down through generations, sharing love and memories.
- Seasonal Ingredients: Italians celebrate freshness, using what’s available to create vibrant, seasonal dishes.
These elements remind me why I’m drawn to Italian cooking’s warmth and authenticity.
Isn’t it wonderful to taste history in every bite?
Final Thoughts
Why not give this cozy Butternut Squash Lasagna Soup a try and bring a taste of Italy to your kitchen?
Feel free to tweak the recipe to suit your taste—perhaps by adding a sprinkle of your favorite herbs or a touch more Parmesan for an extra cheesy delight!
Frequently Asked Questions
Can I Use Gluten-Free Lasagna Noodles in This Soup?
Absolutely, you can use gluten-free lasagna noodles. I’ve tried it, and they blend beautifully with the soup’s flavors. Just cook them carefully to avoid mushiness. It’s a lovely, inclusive way to enjoy this comforting dish!
How Can I Make This Soup Vegan-Friendly?
To make it vegan-friendly, I’d swap ricotta with cashew cream, use nutritional yeast instead of Parmesan, and replace the lasagna noodles with gluten-free varieties. I’d also guarantee the broth is vegetable-based. Enjoy the cozy, plant-based goodness!
What Wine Pairs Well With This Soup?
I’d suggest a lovely Chardonnay with its creamy texture and hints of apple and citrus. It beautifully complements the soup’s earthy sage and sweet butternut squash flavors, creating a harmonious and delightful dining experience. Enjoy!
Can I Freeze Leftovers of This Soup?
Absolutely, you can freeze leftovers. I often portion it into airtight containers, letting it cool first. When reheating, the flavors meld beautifully, creating a comforting meal. Just add a splash of broth to refresh its consistency. Enjoy!
How Do I Prevent the Noodles From Becoming Too Soft?
To keep noodles from getting too soft, I cook them separately and add them when serving. This way, the noodles stay firm and delicious, enhancing the soup’s texture. It makes each bite perfectly delightful!
Butternut Squash Lasagna Soup with Sage Ricotta
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 Ladle
- 1 Knife
- 1 Cutting board
- 1 Mixing bowl
- 1 Whisk
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 medium butternut squash peeled and cubed
- 1 teaspoon dried sage
- 4 cup vegetable broth
- 1 cup water
- 8 lasagna noodles broken into pieces
- 1 cup ricotta cheese
- 2 tablespoon fresh sage chopped
- 1/4 cup grated Parmesan cheese
- salt and pepper to taste
- fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic, sauté until onion is translucent.
- Stir in cubed butternut squash and dried sage, cook for 5 minutes.
- Pour in vegetable broth and water, bring to a boil.
- Reduce heat and simmer until squash is tender, about 20 minutes.
- Add broken lasagna noodles and cook until al dente.
- In a mixing bowl, combine ricotta cheese, fresh sage, and Parmesan cheese.
- Season soup with salt and pepper to taste.
- Ladle soup into bowls and top with a dollop of sage ricotta.
- Garnish with fresh basil leaves before serving.
Notes
