Butternut Squash Lasagna Soup with Kale & Mozzarella

• porciones: 4 servings
• tiempo activo: 10 minutes
• tiempo total: 50 minutes

Ingredientes

2 tbsp Olive Oil

1 medium Sweet Onion (finely diced)

1/4 tsp Red Pepper Flakes

5 cloves Garlic (roughly chopped)

6 cups Butternut Squash (about 2lbs)

2 tsp Italian Seasoning

2 quarts Vegetable Broth

1 chunk Parmesan Rind

1/2 lb Mafalda Pasta (or dried lasagna noodles) (broken up)

2 cups Fresh Kale

1/2 cup Heavy Cream

1/4 cup Brown Sugar

1 cups Low Moisture Mozzarella (I recommend Lake o'Lakes Mozzarella shreds)

Instrucciones

Add olive oil to a soup pot over medium heat. Add onion, a pinch of salt and red pepper flakes. Cook down for 3 minutes. Add garlic and cook down for another 3 minutes.

Add butternut squash, Italian seasoning, and anotheranother pinch of salt. Turn the heat up and cook for 5 minutes or until the squash are starting to caramelize.

Add vegetable stock and parmesan rind and bring back to a boil for 10 minutes. Remove the rind and use an immersion blender to puree about half of the soup.

Add the rind back in and add the pasta and simmer for another 10 minutes or until cooked through.

Turn the heat off, add fresh kale, heavy cream, brown sugar and stir. Taste and season with salt and pepper if needed.

Ladle soup into 4 bowls and top with a big handful of Land O’ Lakes® Mozzarella Farmstyle Shreds (about 1/2 cup each)