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