Ingredients
Scale
- 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
- 1/2 lb Mafalda Pasta (or dried lasagna noodles) (broken up)
- 2 cups Fresh Kale
- 1/2 cup Heavy Cream
- 1/4 cup Brown Sugar
- 1 cup Low Moisture Mozzarella
Instructions
- In a large soup pot, heat olive oil over medium heat. Add diced onion and red pepper flakes; cook for 3 minutes until softened. Stir in chopped garlic and cook for another 3 minutes.
- Add butternut squash and Italian seasoning; sauté for about 5 minutes until caramelized.
- Pour in vegetable broth, add parmesan rind, and bring to a boil. Simmer for 10 minutes; remove rind and puree half of the soup with an immersion blender until smooth.
- Return the parmesan rind to the pot and add broken pasta; simmer for an additional 10 minutes or until cooked.
- Remove from heat, stir in kale, heavy cream, brown sugar, and season to taste.
- Serve warm topped with mozzarella cheese.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 7g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 35mg