Save to Pinterest 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 on cold nights, perfect for cozy dinners.
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 to Pinterest Sharing this soup brings warmth and smiles around our dining table every fall.
Optional Add-ins
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.
Serving Suggestions
Pair this soup with crusty bread and a glass of Pinot Grigio for a complete meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Save to Pinterest This soup is an easy go-to that feels both nourishing and indulgent.
Ask About This Recipe
- → Can I use frozen gnocchi instead of fresh?
Yes, frozen gnocchi can be cooked directly in the simmering broth. Just add a minute or two to the cooking time until they float and become tender.
- → How can I make this dish vegan?
Use vegan gnocchi and substitute Parmesan with a dairy-free alternative or nutritional yeast. Ensure the broth is vegetable-based and free from animal products.
- → What is the best way to puree the soup for texture?
Use an immersion blender to partially blend the soup, leaving some vegetable chunks for a rustic feel. Alternatively, blend half the soup in a stand blender and return it to the pot.
- → Can I add other greens instead of spinach?
Yes, kale, Swiss chard, or baby collards can be substituted. Add them near the end of cooking and simmer briefly to wilt.
- → Is it possible to make this dish heartier?
For added richness, stir in a splash of cream or coconut milk before serving. Adding cooked sausage or shredded rotisserie chicken also deepens the flavor.