Save Pin 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 family favorite during the colder months. The combination of squash and gnocchi always brings smiles around the dinner table.
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 Pin This recipe always reminds me of cozy dinners shared with my family on crisp fall evenings bringing warmth and comfort to our home.
Variations
Try adding cooked Italian sausage or shredded rotisserie chicken for a heartier meal. You can also swap baby spinach for kale or Swiss chard.
Serving Suggestions
Serve with crusty bread and a glass of Pinot Grigio or your favorite white wine for a complete meal.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Save Pin This soup is a delicious way to enjoy the flavors of fall with minimal effort and maximum comfort.
Recipe FAQs
- → Can I use store-bought gnocchi?
Yes, store-bought gnocchi works well and saves preparation time. Just simmer until they float and are tender.
- → What can I substitute for butternut squash?
Sweet potatoes or pumpkin are great alternatives that provide similar sweetness and texture.
- → Is it possible to make this dish gluten-free?
Use gluten-free gnocchi to make the dish suitable for gluten-free diets without compromising flavor.
- → How do I adjust the thickness of the broth?
Partially blending the soup thickens the broth while leaving texture. For a creamier consistency, add cream or coconut milk.
- → Can I add other greens instead of spinach?
Kale or Swiss chard are good substitutes that add additional nutrients and flavor when wilted into the soup.