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 has become a go to on cold nights for me and my family because it is hearty without being heavy and comes together quickly.
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 My family gathers every Sunday to enjoy this soup together making memories that warm the heart as much as the meal warms the body.
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 to Pinterest This savory gnocchi soup is an easy and nutritious option that brings comfort with every spoonful.
Common Recipe Questions
- → Can I use store-bought gnocchi?
Yes, both store-bought and homemade gnocchi work well, saving time without sacrificing texture or flavor.
- → How do I achieve the perfect soup texture?
Partially pureeing the soup preserves some vegetable chunks for a rustic feel while keeping a creamy body.
- → What herbs complement this dish best?
Dried thyme and sage bring out savory warmth, balancing the natural sweetness of butternut squash.
- → Can I make it vegan or dairy-free?
Use vegan gnocchi and substitute Parmesan with dairy-free alternatives to suit dietary needs.
- → Are there any good additions to enhance flavor?
Add a splash of cream or coconut milk for richness, or toss in cooked sausage for a hearty variation.