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butternut squash soup lasagna style in a bowl

Butternut Squash Lasagna Soup

Butternut Squash Lasagna Soup - Learn how to easily peel and cut a butternut squash and make the perfect squash soup that is thick, hearty and cheesy!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 250kcal
Author Nichole


  • 2 Pounds Butternut Squash
  • 1 Medium Yellow onion Diced
  • 4 Cloves Garlic Minced
  • 2 Tablespoons Butter
  • 2 Tablespoons Olive oil
  • 10 Lasagna noodles, Broken into bite sized pieces
  • 8 Cups Chicken or Vegetable Broth, Divided
  • ½ Teaspoon Dried Oregano
  • ½ Teaspoon Dried Thyme
  • ¼ Teaspoon Ground Nutmeg
  • Salt & Pepper, to taste
  • 1 15 Ounce can Cannellini beans, Drained and Rinsed
  • 1 Cup Shredded mozzarella cheese
  • ½ Cup Freshly grated parmesan cheese



  • Place the squash on its side on a large cutting board. Slice about ¼ inch from the top and ¼ inch from the bottom of the squash.
  • Hold the squash firmly in one hand and peel using a sturdy vegetable peeler from top to bottom.
  • Use a large metal spoon to scoop out the seeds and pulp from the squash. Lay the squash cut side down on your cutting board.
  • Stand the squash upright and cut vertically through the center from top to bottom so that you have two halves
  • Cut each half of squash into quarters. Then, cut each quarter into sticks, and then into cubes that are about 1 inch.


  • In a large stock pot or dutch oven, heat the olive oil and butter over medium high heat.
  • Add the onion to the pot and cook until soft, stirring occasionally. Then, add the garlic and cook one more minute stirring constantly.
  • Add the squash and 6 cups of the stock to the pot along with the oregano, thyme, nutmeg, and salt and pepper to taste.
  • Simmer for 10-15 minutes until squash is fork tender.
  • Remove the squash chunks to a blender and puree until smooth, then return to pot. **Alternately, using a handheld immersion blender, puree the squash right in the pot until smooth.
  • Add the remaining broth, and broken lasagna noodles to the pot with the squash.
  • Simmer for 10 minutes, until noodles are al dente.
  • Remove the pan from the heat and add the beans, mozzarella, and parmesan cheese. Stir for 1-2 minutes until cheese is melted.
  • Serve immediately garnished with extra cheese and parsley if desired.



NOTE:  There are instructions and process shots in the post on how to cut a butternut squash, please see them for specific details if needed!
NOTE:  You can use pre-cut fresh or frozen butternut squash for this recipe.  You will need about 3-4 cups total.  If using frozen, you do not need to thaw it first.
NOTE:  This soup can be frozen after pureeing.  Leave the noodles, beans and cheese out.  Allow the soup to cool completely and store in a zip top bag or airtight container in the freezer for up to 2 months.  Thaw in the refrigerator.  Bring the soup to a boil, then continue as directed.  


Serving: 1.5Cups | Calories: 250kcal