Creamy Cheesy Butternut Squash Lasagna Soup with Kale

Directions

1. 1

   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.

2. 2

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

3. 3

   Add vegetable stock and parmesan rind and bring back to a boil for 10 minutes.

4. 4

   Remove rind, use an immersion blender to blend about half of the soup then add the rind back in. Add pasta and simmer for another 10 minutes or until cooked through.

5. 5

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

6. 6

   Ladle soup into bowls and top with a big handful of Land O’ Lakes® Mozzarella Farmstyle Shreds.