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Creamy Butternut Squash & White Bean Lasagna Soup (No Cream!)

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This Butternut Squash & White Bean Lasagna Soup is a delicious cozy fall meal that is healthy, great to meal prep and is also freezer-friendly. Plus it’s gluten free-friendly and family approved over here.

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins

Yield: 4 1x

Ingredients

Scale

Soup:

  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp Italian seasoning
  • ½ tsp crushed red pepper, optional
  • 1 small butternut squash, peeled and cut into small ½-inch cubes (about 4 cups)
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 5 cups chicken broth or vegetable broth
  • 8–10 gluten-free lasagna noodles, broken into pieces (or regular lasagna noodles)
  • ½ cup full-fat coconut milk 
  • ½ cup finely grated parmesan
  • 1½ cups shredded mozzarella
  • 1 tsp kosher salt
  • ½ tsp black pepper

For serving:

  • Ricotta
  • Fresh basil
  • Extra parmesan
  • Crushed red pepper
  • Drizzle of olive oil

Instructions

  1. Heat olive oil in a large Dutch oven over medium heat. Add the onion and cook for 4-5 minutes, until softened.
  2. Add garlic, oregano, Italian seasoning and red pepper flakes. Cook for 30 seconds, until fragrant.
  3. Add butternut squash, white beans and broth. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 18–20 minutes, until the squash is very tender.
  4. Blend the soup. Remove from the heat and use an immersion blender to blend until the squash is smooth and creamy, leaving some of the white beans whole for texture. (You can blend until completely smooth if you prefer.)
  5. Add the broken lasagna noodles and return the soup to a gentle simmer. Cook according to the package directions, stirring occasionally so the noodles don’t stick together or to the bottom of the pot.
  6. Make it creamy. Reduce the heat to low and stir in the heavy cream or milk and Parmesan until combined.
  7. Add the mozzarella and stir until melted and creamy.
  8. Serve in bowls topped with a big spoonful of ricotta, extra Parmesan, fresh basil and a sprinkle of red pepper flakes.

Notes

*Store in fridge for 5 days or freezer for 2 months

  • Author: Rachel Mansfield

© 2026 rachLmansfield
https://rachlmansfield.com/butternut-squash-white-bean-lasagna-soup/