Save It A comforting soup featuring pillowy gnocchi, velvety butternut squash, and aromatic herbs in a savory broth—perfect for chilly evenings.
I first served this soup on a cold autumn night and my whole family loved the warmth and flavors it brought to the table.
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 It This soup quickly became a family favorite perfect for cozy dinners and special occasions alike.
Serving Suggestions
Pair the soup with crusty bread and a glass of Pinot Grigio for a delightful meal.
Variations
Add cooked Italian sausage or shredded rotisserie chicken for a heartier version or swap spinach for kale or Swiss chard.
Allergen Information
Contains wheat in gnocchi and milk in Parmesan cheese Use gluten-free or vegan alternatives as needed.
Save It This soup is a quick comforting option that feels like a warm hug in a bowl.
Common Questions About Recipes
- → Can I prepare this dish vegan?
Yes, swap traditional gnocchi for vegan versions and replace Parmesan with a plant-based alternative to keep it entirely vegan.
- → What can I use if I don't have fresh parsley?
Dried parsley can be used, but fresh herbs provide a brighter flavor. Alternatively, try chopped basil or chives for garnish.
- → Is it possible to make this gluten-free?
Absolutely. Use gluten-free gnocchi varieties to avoid gluten while keeping the flavor intact.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve gnocchi texture.
- → Can I add protein to this dish?
Yes, add cooked Italian sausage, shredded chicken, or plant-based protein for a heartier variation.