# Components:
→ Vegetables
01 - 1 medium butternut squash (about 4.4 lbs), peeled, seeded, and cubed
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 2 cups baby spinach, optional
→ Gnocchi
07 - 1 lb potato gnocchi, store-bought or homemade
→ Broth & Seasonings
08 - 6 cups low-sodium vegetable broth
09 - 1 tablespoon olive oil
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried sage
12 - 1/2 teaspoon ground black pepper
13 - 1/2 teaspoon salt, adjust to taste
14 - Pinch of red pepper flakes, optional
→ Garnishes
15 - 1/4 cup grated Parmesan cheese or vegetarian alternative
16 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add cubed butternut squash, dried thyme, dried sage, salt, black pepper, and red pepper flakes if using. Stir to evenly coat the vegetables with spices.
04 - Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat and simmer uncovered for 15 minutes until the squash is tender.
05 - Using an immersion blender, partially puree the soup directly in the pot to maintain some texture. Alternatively, transfer half of the soup to a blender and return it after blending.
06 - Add the potato gnocchi to the pot and simmer for 3 to 4 minutes, or until the gnocchi float and are cooked through.
07 - Stir in baby spinach and cook for about 1 minute until wilted.
08 - Taste the soup and adjust salt and pepper as needed.
09 - Ladle soup into bowls and top each serving with grated Parmesan and chopped fresh parsley.
