Save A comforting soup featuring pillowy gnocchi, velvety butternut squash, and aromatic herbs in a savory broth—perfect for chilly evenings.
This soup has become a weekly favorite in my family during the colder months for its rich flavor and easy preparation.
Ingredients
- 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
- 1 lb potato gnocchi: store-bought or homemade
- 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
- 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 This recipe always brings my family together around the table, especially on cold evenings when we crave comfort food.
Required Tools
Large soup pot, chefs knife, cutting board, wooden spoon, immersion blender or stand blender, ladle
Allergen Information
Contains wheat (in gnocchi) and milk (in Parmesan cheese). Use gluten-free gnocchi for gluten-free diets. For dairy-free/vegan options, use vegan gnocchi and omit or replace Parmesan with a dairy-free alternative.
Nutritional Information
Per serving: 360 calories, 8 g total fat, 65 g carbohydrates, 10 g protein.
Save This soup is a delightful way to warm up any evening and impress guests with minimal effort.
Recipe FAQ
- → What type of gnocchi works best?
Both store-bought and homemade potato gnocchi yield tender bites that absorb the broth beautifully.
- → Can I make this soup vegan?
Use vegan gnocchi and omit the Parmesan or replace it with a dairy-free cheese alternative.
- → How do I achieve the creamy texture?
Partially pureeing the soup preserves some texture while creating a smooth, velvety base.
- → What herbs complement butternut squash here?
Dried thyme and sage add earthy, aromatic notes that enhance the natural sweetness of the squash.
- → Can I add greens to the soup?
Yes, baby spinach is stirred in near the end to wilt gently and add freshness without overpowering the flavors.