Save 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 favorite in my household during cold months because of its creamy texture and comforting taste.
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 enjoys gathering around the table to share this warm soup especially on cold winter nights.
Serving Suggestions
Pair the soup with crusty bread or a light salad for a complete meal.
Variations
Add cooked Italian sausage or shredded rotisserie chicken for a non-vegetarian option.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Save This soup is a delicious and satisfying way to enjoy seasonal produce in a cozy meal.
Recipe FAQs
- → Can I use homemade gnocchi instead of store-bought?
Yes, homemade gnocchi works well and adds a fresh texture to the dish.
- → How can I make this soup vegan-friendly?
Use vegan gnocchi and replace Parmesan with a plant-based alternative or nutritional yeast.
- → Is it possible to add more vegetables?
Absolutely, kale or Swiss chard can substitute spinach, and additional root vegetables enhance heartiness.
- → What is the best way to partially puree the soup?
Use an immersion blender directly in the pot or blend half then combine for a balanced texture.
- → Can I prepare this soup ahead of time?
Yes, it tastes great reheated; add gnocchi just before serving to keep texture intact.