Savory Butternut Squash Gnocchi

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 at our family dinners, evoking warmth and comfort every time.

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 34 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.

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Sharing this soup around the table creates wonderful memories and warms both hearts and bellies.

Variations

Try adding cooked Italian sausage or shredded rotisserie chicken for a non-vegetarian option. Swap baby spinach with kale or Swiss chard for different greens.

Storage

Leftovers keep well in the refrigerator for up to 4 days. Reheat gently on the stove or microwave.

Serving Suggestions

Serve with crusty bread and a crisp white wine like Pinot Grigio to complement the flavors.

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This soup is the perfect quick comfort meal for cooler days and an easy way to enjoy seasonal squash.

Recipe Questions & Answers

→ Can I use gluten-free gnocchi?

Yes, gluten-free gnocchi works well as a substitute to accommodate dietary needs without compromising texture.

→ What is the best way to puree the squash without losing texture?

Partially blending the soup with an immersion blender or transferring half to a blender helps maintain a pleasant chunky texture.

→ Can I make this soup ahead of time?

Absolutely, the flavors deepen when refrigerated overnight. Add the gnocchi just before reheating to prevent overcooking.

→ What can I use instead of Parmesan for a dairy-free version?

Try a plant-based cheese alternative or omit the cheese for a dairy-free friendly option.

→ Are there ingredient substitutions to increase richness?

Adding a splash of cream or coconut milk towards the end enhances creaminess and depth of flavor.