Pin it A comforting soup featuring pillowy gnocchi, velvety butternut squash, and aromatic herbs in a savory broth—perfect for chilly evenings.
This soup became a family favorite during cold months thanks to its rich flavors and comforting texture.
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
- Heat and sauté:
- Heat olive oil in a large soup pot over medium heat Add onion carrots and celery Sauté 5 minutes until softened
- Add garlic:
- Stir in garlic and cook 1 minute until fragrant
- Combine vegetables and spices:
- Add butternut squash thyme sage salt pepper and red pepper flakes (if using) Stir to coat vegetables in spices
- Add broth and simmer:
- Pour in vegetable broth Bring to a boil then reduce heat and simmer uncovered for 15 minutes until squash is tender
- Puree soup:
- Use a stick blender to partially puree the soup in the pot (or transfer half to a blender and return) leaving some texture
- Add gnocchi:
- Add gnocchi and simmer for 3 4 minutes or until gnocchi are floating and cooked through
- Wilt spinach:
- Stir in baby spinach until wilted (about 1 minute)
- Adjust seasoning:
- Taste and adjust seasoning if needed
- Serve:
- Ladle soup into bowls Top each serving with grated Parmesan and chopped parsley
Pin it Our family enjoys this soup on cozy nights gathered around the table sharing stories and warmth.
Serving Suggestions
Serve with crusty bread and a glass of white wine such as Pinot Grigio for a complete meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
Variations
Add cooked Italian sausage or shredded rotisserie chicken for a non-vegetarian option Swap spinach for kale or Swiss chard as desired.
Pin it This soup is the perfect balance of creamy and hearty making it a go-to for chilly evenings.
Recipe FAQs
- → Can I use homemade gnocchi for this dish?
Yes, both homemade and store-bought gnocchi will work well. Just cook them until they float to ensure they are done.
- → How can I make this dish vegan-friendly?
Replace Parmesan with a dairy-free alternative and choose vegan gnocchi. Ensure broth ingredients are plant-based.
- → Is it possible to add other greens besides spinach?
Absolutely, kale or Swiss chard make excellent substitutions and provide a slight variation in texture and flavor.
- → What is the best way to achieve the creamy texture in this soup?
Partially pureeing the soup with an immersion blender or in batches keeps it creamy yet textured.
- → Can I prepare this dish ahead of time?
Yes, it reheats well. Keep gnocchi separate if possible to prevent them from becoming too soft during storage.