Save A comforting soup featuring pillowy gnocchi, velvety butternut squash, and aromatic herbs in a savory broth—perfect for chilly evenings.
This soup quickly became a family favorite thanks to its comforting flavors and easy preparation.
Ingredients
- Vegetables: 1 medium butternut squash (about 2 lbs) peeled seeded and cubed, 1 medium yellow onion finely chopped, 2 cloves garlic minced, 2 medium carrots diced, 2 celery stalks diced, 2 cups baby spinach (optional)
- Gnocchi: 1 lb (450 g) potato gnocchi (store bought or homemade)
- Broth & Seasonings: 6 cups vegetable broth (low sodium), 1 tbsp olive oil, 1 tsp dried thyme, 1 tsp dried sage, 1/2 tsp ground black pepper, 1/2 tsp salt (adjust to taste), Pinch of red pepper flakes (optional)
- Garnishes: 1/4 cup grated Parmesan cheese (or vegetarian alternative), 2 tbsp fresh parsley chopped
Instructions
- Step 1:
- Heat olive oil in a large soup pot over medium heat. Add onion carrots and celery. Sauté 5 minutes until softened.
- Step 2:
- Stir in garlic and cook 1 minute until fragrant.
- Step 3:
- Add butternut squash thyme sage salt pepper and red pepper flakes (if using). Stir to coat vegetables in spices.
- Step 4:
- Pour in vegetable broth. Bring to a boil then reduce heat and simmer uncovered for 15 minutes until squash is tender.
- Step 5:
- Use a stick blender to partially puree the soup in the pot (or transfer half to a blender and return) leaving some texture.
- Step 6:
- Add gnocchi and simmer for 34 minutes or until gnocchi are floating and cooked through.
- Step 7:
- Stir in baby spinach until wilted (about 1 minute).
- Step 8:
- Taste and adjust seasoning if needed.
- Step 9:
- Ladle soup into bowls. Top each serving with grated Parmesan and chopped parsley.
Save This recipe brings the family together for cozy dinners especially on cold nights.
Required Tools
Large soup pot, Chefs knife, Cutting board, Wooden spoon, Immersion blender or stand blender, Ladle
Allergen Information
Contains Wheat (in gnocchi), Milk (in Parmesan cheese). For gluten free use gluten free gnocchi. For dairy free/vegan use vegan gnocchi and omit or replace Parmesan with a dairy free alternative. Always check ingredient labels for hidden allergens.
Nutritional Information
Calories 360, Total Fat 8 g, Carbohydrates 65 g, Protein 10 g per serving.
Save A perfect blend of comfort and nutrition for any meal.
Recipe Guide
- → Can I use gluten-free gnocchi in this dish?
Yes, gluten-free gnocchi can be used as a substitute without altering the flavor or texture significantly.
- → How do I achieve a creamy texture without heavy cream?
Partially pureeing the butternut squash and vegetables creates a natural creaminess while retaining some texture.
- → Can I make this soup ahead of time?
Yes, it stores well in the refrigerator for up to 3 days; reheat gently to maintain gnocchi consistency.
- → What herbs complement the flavors best?
Dried thyme and sage provide earthiness and warmth that enhance the butternut squash and gnocchi.
- → Are there recommended garnishes for serving?
Fresh parsley and a sprinkle of grated Parmesan add freshness and subtle richness to each bowl.