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 quickly became a family favorite during the fall& we often prepare it on weekends when we crave comfort food that feels special yet is easy to make.
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 This soup always brings us together at the dinner table especially on cold weekends when a warm bowl provides both comfort and joy.
Required Tools
Large soup pot, Chef's 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 Serve immediately for best flavor and garnish just before serving to keep toppings fresh.
Recipe FAQs
- → Can I use frozen gnocchi for this dish?
Yes, frozen gnocchi work well; just add them directly to the simmering broth and cook until they float, indicating doneness.
- → How can I make this dish vegan-friendly?
Substitute the Parmesan with a plant-based alternative and use vegan gnocchi to keep it dairy-free and vegan.
- → Is it possible to add more vegetables?
Absolutely, kale or Swiss chard can replace spinach, and additional diced carrots or celery can deepen the flavor profile.
- → What’s the best way to puree the squash without losing texture?
Partially blend the soup using an immersion blender or by transferring half to a stand blender, leaving some chunks intact for a rustic feel.
- → Can I prepare this dish ahead of time?
Yes, it reheats well. Add the gnocchi just before serving to avoid them becoming overly soft.
- → What wine pairs well with this dish?
A light white like Pinot Grigio complements the delicate sweetness of butternut squash and herbs beautifully.