Save A comforting soup featuring pillowy gnocchi, velvety butternut squash, and aromatic herbs in a savory broth—perfect for chilly evenings.
This soup quickly became my go-to on cold nights for its rich flavor and ease of preparation.
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 My family always requests this soup when the weather turns cold, making it a cherished meal together.
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
Nutritional Information
Per serving: Calories 360, Total Fat 8 g, Carbohydrates 65 g, Protein 10 g
Save This soup offers a perfect blend of comfort and nutrition to warm your soul any day.
Recipe FAQ Section
- → Can I use homemade gnocchi in this dish?
Yes, homemade gnocchi work wonderfully and add a fresh, tender texture to the dish.
- → How do I achieve the velvety texture in the soup?
Partially pureeing the butternut squash and broth helps create a smooth yet slightly textured consistency.
- → What herbs complement the flavors best?
Dried thyme and sage provide a warm, aromatic flavor that pairs well with the squash and vegetables.
- → Can I make this dairy-free?
Use vegan gnocchi and substitute Parmesan with a dairy-free alternative or omit it altogether.
- → What are good additions for extra richness?
A splash of cream or coconut milk stirred in before serving adds extra richness and creaminess.
- → Is it possible to add protein to this dish?
Yes, cooked Italian sausage or shredded rotisserie chicken can be added for a heartier meal, though this changes the vegetarian profile.