Pin It A comforting soup featuring pillowy gnocchi, velvety butternut squash, and aromatic herbs in a savory broth—perfect for chilly evenings.
I love making this soup during the colder months when a warm bowl feels like a hug. It has become a favorite in my family for its comforting taste and easy preparation.
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.
Pin It This soup always brings my family together, especially on chilly nights when we sit around the table sharing stories and warmth from a bowl.
Required Tools
Large soup pot, chefs 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.
Nutritional Information
Per serving: Calories 360, Total Fat 8 g, Carbohydrates 65 g, Protein 10 g
Pin It This soup is a comforting meal that comes together quickly and delights any season.
Recipe Questions & Answers
- → What type of gnocchi works best?
Both store-bought and homemade potato gnocchi work well, but fresh gnocchi adds a softer texture and better absorbs the broth flavors.
- → Can other greens be used instead of spinach?
Yes, kale or Swiss chard make great alternatives, adding different textures and complementary flavors to the soup.
- → How should I adjust seasoning to taste?
After simmering, taste and add salt, pepper, or red pepper flakes gradually to balance the savory and slightly spicy notes.
- → Is it possible to make this dish richer?
Adding a splash of cream or coconut milk before serving enhances the creaminess and depth without overpowering the squash’s flavor.
- → Are there suitable substitutions for dietary restrictions?
Gluten-free gnocchi works for gluten sensitivity, and vegan gnocchi with dairy-free cheese alternatives accommodate plant-based diets.