Save A comforting soup featuring pillowy gnocchi, velvety butternut squash, and aromatic herbs in a savory broth—perfect for chilly evenings.
I first served this savory butternut squash gnocchi soup on a cold fall night and it quickly became a family favorite.
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 3–4 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 soup has brought my family together many cozy nights sharing warmth and comfort.
Notes
For extra richness stir in a splash of cream or coconut milk before serving. Add cooked Italian sausage or shredded rotisserie chicken for a heartier meal (not vegetarian). Swap spinach for kale or Swiss chard if desired. Pair with crusty bread and a glass of Pinot Grigio.
Required Tools
Large soup pot, Chefs knife, Cutting board, Wooden spoon, Immersion blender or stand blender, Ladle
Nutritional Information
Calories 360, Total Fat 8 g, Carbohydrates 65 g, Protein 10 g (per serving)
Save This soup is simple to prepare yet impressively flavorful, perfect for a comforting meal any day.
Recipe FAQs
- → What type of gnocchi works best here?
Potato gnocchi, either store-bought or homemade, works well, providing a tender texture that complements the squash.
- → Can I make this dish gluten-free?
Using gluten-free gnocchi ensures the dish accommodates gluten-free diets without compromising flavor.
- → How can I adjust the thickness of the soup?
Partially pureeing some of the squash and vegetables creates a creamy texture while keeping some chunks for body.
- → What herbs enhance the flavor?
Dried thyme and sage infuse warm, earthy notes that complement the sweetness of butternut squash.
- → Are there simple garnishes to finish this dish?
Freshly grated Parmesan and chopped parsley add a savory finish and a pop of color to the dish.
- → Can I add leafy greens to this preparation?
Baby spinach can be stirred in at the end to wilt gently, adding freshness and nutrition.