Save A comforting soup featuring pillowy gnocchi, velvety butternut squash, and aromatic herbs in a savory broth—perfect for chilly evenings.
I love making this soup in the fall when butternut squash is fresh. It fills the kitchen with an amazing aroma and brings my family together.
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 always brings my family together on chilly evenings around the dinner table.
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
Per serving: Calories 360, Total Fat 8 g, Carbohydrates 65 g, Protein 10 g
Save This soup is perfect as a warming dinner and also makes great leftovers for next day lunches.