Save A comforting soup featuring pillowy gnocchi, velvety butternut squash, and aromatic herbs in a savory broth—perfect for chilly evenings.
This soup brings warmth and comfort during cold nights with its rich flavors and creamy texture.
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.
Pin it My family loves gathering around this soup, especially on chilly nights, making dinner feel cozy and special.
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
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.
Pin it This soup is perfect for meal prep and reheats beautifully, making weeknight dinners effortless.
Frequently Asked Questions
- → What type of gnocchi works best here?
Both store-bought and homemade potato gnocchi are suitable, with delicate cooking to ensure they float and remain tender.
- → Can I substitute butternut squash with another vegetable?
Yes, alternatives like pumpkin or sweet potato can be used for a similar creamy base and sweetness.
- → How do I adjust the soup for a vegan diet?
Use vegan gnocchi options and omit or replace Parmesan with a plant-based cheese alternative.
- → Is it necessary to puree part of the soup?
Partially pureeing provides a creamy texture while retaining some vegetable chunks for a balanced mouthfeel.
- → What herbs complement the flavors best?
Dried thyme and sage add earthiness and depth, enhancing the natural sweetness of squash and richness of the broth.
- → Can I add protein to make it heartier?
Yes, cooked Italian sausage or shredded chicken can be stirred in to add richness and substance.