When the air turns crisp and the leaves begin to fall, there’s nothing quite like a warm bowl of Savory Butternut Squash Gnocchi Soup to bring comfort to your table. This hearty soup combines velvety roasted butternut squash, pillowy gnocchi, and fragrant herbs in a creamy, flavorful broth. I tried finishing it with a sprinkle of freshly grated Parmesan and a drizzle of sage-infused butter—it elevated the dish to pure autumn perfection. Whether you’re craving something cozy for a weeknight dinner or an elegant soup to serve at a fall gathering, this recipe is both nourishing and impressive.
Why You’ll Love This Recipe
This Butternut Squash Gnocchi Soup blends rich, creamy textures with savory depth. The natural sweetness of roasted squash pairs beautifully with the soft, chewy gnocchi and aromatic herbs like thyme and sage. It’s hearty enough to serve as a main course yet elegant enough to impress dinner guests. You can make it in under an hour, and it reheats wonderfully for leftovers. Plus, it’s versatile—easily adaptable for vegetarian or dairy-free diets. Each spoonful feels like a hug in a bowl, making it the ultimate comfort food for fall and winter.
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Savory Butternut Squash Gnocchi Soup – A Cozy, Creamy Fall Favorite
- Total Time: 45 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
Savory Butternut Squash Gnocchi Soup is a creamy, comforting soup filled with pillowy gnocchi, tender vegetables, and roasted butternut squash in a rich, herby broth. It’s a cozy fall favorite that’s hearty enough for a full meal yet elegant enough to serve to guests.
Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups butternut squash, peeled and cubed
- 2 medium carrots, sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- 4 cups vegetable or chicken broth
- 1 (16 oz) package potato gnocchi
- 1 cup baby spinach leaves
- 1/2 cup heavy cream (or coconut milk for dairy-free option)
- 1/2 cup grated Parmesan cheese (optional)
- Fresh thyme or sage leaves, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until translucent.
- Add garlic, butternut squash, and carrots. Cook for 5 minutes, stirring occasionally.
- Season with salt, pepper, Italian seasoning, and red pepper flakes.
- Pour in broth and bring to a boil. Reduce heat and simmer for 15–20 minutes, until squash and carrots are tender.
- Using an immersion blender (or regular blender), blend about half of the soup until creamy, leaving some chunks for texture.
- Return soup to the pot (if blended separately), then stir in the gnocchi and cook for 3–5 minutes, or until gnocchi float to the top.
- Stir in spinach and cream, cooking until spinach wilts and soup is heated through.
- Remove from heat and stir in Parmesan cheese if using.
- Serve hot, garnished with fresh thyme or sage leaves.
Notes
- For extra flavor, roast the butternut squash before adding it to the soup.
- Use store-bought or homemade gnocchi — both work beautifully.
- This soup thickens as it cools; add a splash of broth when reheating.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Simmered
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Butternut Squash: The star of the dish—roasted for a naturally sweet, nutty flavor and creamy texture.
Olive Oil: Adds richness and helps roast the squash to caramelized perfection.
Butter: Enhances the flavor and gives the soup its velvety finish.
Yellow Onion: Provides a mild sweetness that balances the earthiness of the squash.
Garlic: Adds aromatic depth and enhances the savory notes of the soup.
Fresh Thyme and Sage: Classic herbs that complement the squash and give the soup its warm, autumnal flavor.
Vegetable or Chicken Broth: The base of the soup, adding savory richness and balancing the sweetness of the squash.
Heavy Cream (or Coconut Milk): Creates a creamy, luxurious texture—choose your favorite depending on dietary preferences.
Gnocchi: Soft potato dumplings that make the soup hearty and comforting.
Parmesan Cheese: Adds umami and saltiness that enhances the entire dish.
Salt and Pepper: Simple seasonings that bring out the natural flavors.
Red Pepper Flakes (optional): For a subtle, warming kick.
Directions
Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, toss with olive oil, salt, and pepper, and spread evenly on a baking sheet. Roast for 25–30 minutes until tender and lightly caramelized.
In a large pot or Dutch oven, melt butter over medium heat. Add the chopped onion and cook for 5–6 minutes until soft and translucent. Stir in minced garlic, thyme, and sage, and cook for another minute until fragrant.
Add the roasted butternut squash and pour in the broth. Bring to a simmer and cook for 10 minutes to let the flavors meld. Using an immersion blender (or transferring to a regular blender in batches), puree the mixture until smooth and creamy.
Return the soup to the pot and stir in the heavy cream. Taste and season with additional salt, pepper, and red pepper flakes if desired. Bring back to a gentle simmer, then add the gnocchi directly into the soup. Cook for 3–5 minutes, or until the gnocchi float to the surface and are tender.
Ladle into bowls and top with freshly grated Parmesan, a drizzle of olive oil or browned butter, and crispy sage leaves if you’d like an elegant garnish. Serve warm with crusty bread or a side salad.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 4–6 servings.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Perfect for serving 4–6 people as a main course or appetizer.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or cream to loosen the consistency if needed. This soup can also be frozen (without the gnocchi) for up to 2 months—add freshly cooked gnocchi after reheating for the best texture.
Variations and Customizations
Vegan Version: Use olive oil instead of butter and coconut milk instead of cream, and skip the Parmesan or use a dairy-free alternative.
Spicy Kick: Add a pinch of cayenne or extra red pepper flakes for heat.
Bacon Lover’s Twist: Stir in crispy bacon bits or pancetta for a smoky, savory touch.
Spinach or Kale Boost: Add fresh greens at the end of cooking for extra color and nutrition.
Cheesy Upgrade: Stir in shredded fontina, gouda, or Parmesan directly into the soup for extra creaminess.
Nutty Garnish: Top with toasted pumpkin seeds or chopped walnuts for a satisfying crunch.
Pesto Drizzle: Add a swirl of basil pesto before serving for vibrant flavor.
Low-Carb Option: Replace gnocchi with cauliflower florets or roasted chickpeas.
Curry-Infused Version: Add a teaspoon of curry powder for a subtle, spiced variation.
Caramelized Onion Upgrade: Stir in caramelized onions for a deeper, sweeter flavor.
FAQs
1. Can I use store-bought gnocchi?
Yes, shelf-stable or refrigerated gnocchi both work perfectly.
2. Do I need to roast the squash first?
Roasting adds depth and sweetness, but you can simmer raw squash in the broth if you’re short on time.
3. Can I make this soup vegan?
Absolutely—use vegetable broth, olive oil, and coconut milk or oat cream instead of dairy.
4. Can I use frozen butternut squash?
Yes, just thaw it first and roast or cook it directly in the soup.
5. How can I thicken the soup?
Blend more squash or simmer longer to reduce the liquid.
6. Can I make it ahead of time?
Yes, this soup reheats beautifully. Just add the gnocchi fresh before serving.
7. What’s the best way to garnish it?
Parmesan, crispy sage, red pepper flakes, or a swirl of cream all work wonderfully.
8. Can I use sweet potatoes instead of squash?
Yes, they add a similar sweetness and creaminess.
9. Is this soup gluten-free?
It can be—just use gluten-free gnocchi.
10. Can I freeze leftovers?
Yes, but it’s best to freeze the soup without the gnocchi for ideal texture.
Conclusion
This Savory Butternut Squash Gnocchi Soup is the ultimate cozy meal for cool weather—creamy, flavorful, and effortlessly comforting. The combination of roasted squash, aromatic herbs, and tender gnocchi makes every bite deeply satisfying. It’s a simple yet elegant recipe that captures the essence of fall in one bowl. Whether served as a hearty main dish or a starter for a special dinner, this soup is guaranteed to warm both your heart and your home.