Save A comforting soup featuring pillowy gnocchi, velvety butternut squash, and aromatic herbs in a savory broth—perfect for chilly evenings.
This soup brings a warm and soothing feeling on cold nights and is a favorite in my family for its creamy texture and rich flavor without needing cream.
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 gathers around the table every fall to enjoy this hearty soup together it has become a cherished tradition and comfort food for all of us.
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.
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.
Save This soup is simple to make yet impressive in flavor perfect for both weeknight dinners and entertaining guests.
Recipe FAQ
- → Can I use frozen gnocchi for this dish?
Yes, frozen gnocchi works well; just adjust cooking time slightly until they float to the surface.
- → How can I make this dish vegan?
Use vegan gnocchi and substitute Parmesan with a dairy-free alternative or nutritional yeast.
- → What is the best way to puree the soup?
A stick blender allows partial puréeing directly in the pot, leaving some texture. Alternatively, blend half the soup and stir back in.
- → Can I add other greens instead of spinach?
Kale or Swiss chard can be swapped for spinach; add them near the end to wilt gently.
- → How do the herbs affect the flavor?
Thyme and sage lend earthy, aromatic notes that complement the sweetness of the butternut squash.