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 favorite on cold nights with its rich texture and cozy flavors.
Ingredients
- Butternut squash: 1 medium (about 2 lbs), peeled, seeded, and cubed
- Yellow onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Carrots: 2 medium, diced
- Celery stalks: 2, diced
- Baby spinach: 2 cups (optional)
- Potato gnocchi: 1 lb (450 g), store bought or homemade
- Vegetable broth: 6 cups, low sodium
- Olive oil: 1 tbsp
- Dried thyme: 1 tsp
- Dried sage: 1 tsp
- Ground black pepper: 1/2 tsp
- Salt: 1/2 tsp, adjust to taste
- Red pepper flakes: Pinch (optional)
- Grated Parmesan cheese: 1/4 cup, or vegetarian alternative
- Fresh parsley: 2 tbsp, 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 This recipe brings the family together every chilly evening for a warm and comforting meal.
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). 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 to Pinterest This soup is an effortless crowd pleaser that makes warming up simple and delicious.
Questions & Answers
- → Can I use homemade gnocchi instead of store-bought?
Absolutely, homemade gnocchi works wonderfully and adds a fresh texture to the dish.
- → Is it possible to make this dish vegan?
Yes, substitute the Parmesan cheese with a dairy-free alternative and use vegan gnocchi for a vegan-friendly version.
- → What can I use instead of baby spinach?
Kale or Swiss chard are great substitutes, offering similar texture and a pleasant earthy flavor.
- → How do I adjust the seasoning to my taste?
Taste the broth before serving and add salt, pepper, or red pepper flakes gradually to achieve your preferred flavor balance.
- → Can I prepare this dish in advance?
Yes, prepare the base and broth ahead of time, then add gnocchi and spinach when reheating to maintain texture.