If you are searching for a comforting, warming dish that will brighten up your day and impress your family or guests, this Savory Butternut Squash Gnocchi Soup Recipe is exactly what you need. It combines the natural sweetness of roasted butternut squash with tender gnocchi and a creamy broth infused with herbs and a gentle hint of spice. Each spoonful is a perfectly balanced melody of flavors and textures that will leave you craving more. This soup not only soothes the soul but also offers vibrant colors and wholesome ingredients making it a delightful centerpiece for any meal.
Ingredients You’ll Need
Everything in this Savory Butternut Squash Gnocchi Soup Recipe is straightforward yet thoughtfully chosen to bring out the best flavors and textures in the dish. Each ingredient plays its part in layering taste and heartiness for a satisfying bowl.
- Butternut squash, 1 medium, peeled and cubed: The star ingredient providing natural sweetness and creamy texture when roasted.
- Olive oil, 1 tablespoon: Helps caramelize the squash and sautés the aromatics perfectly.
- Onion, 1 medium, finely chopped: Adds depth and sweetness, forming the flavor base of the soup.
- Garlic, 2 cloves, minced: Gives a fragrant punch, enhancing all the savory notes.
- Vegetable broth, 4 cups: A light yet flavorful liquid making the soup comforting and smooth.
- Heavy cream or coconut cream, 1 cup: Creates the luxurious creaminess that rounds out the flavors beautifully.
- Dried thyme, 1 teaspoon: Brings an earthy, warm herbaceousness to the soup.
- Ground sage, 1 teaspoon: Adds subtle earthiness that complements the squash perfectly.
- Red pepper flakes, 1/2 teaspoon (optional): Introduces just the right touch of heat to keep things interesting.
- Salt and pepper, to taste: Essential for balancing and enhancing every element in the soup.
- Store-bought gnocchi, 16 oz package: Provides pillowy tender bites that soak up the creamy broth.
- Fresh spinach or kale, 2 cups, roughly chopped: Adds vibrant color and a boost of nutrients while brightening the overall flavor.
- Grated Parmesan cheese, optional: Perfect for melting on top with a nutty, salty finish.
- Fresh parsley, chopped: Gives a fresh, herbal note as a garnish and lovely visual contrast.
How to Make Savory Butternut Squash Gnocchi Soup Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Spread out the cubed butternut squash on a baking sheet, drizzle with olive oil, and toss to coat each piece evenly. Roast for 25 to 30 minutes until the squash is tender and golden, developing those caramelized edges that bring out its natural sweetness and depth of flavor. This roasting step is key to transforming this humble vegetable into the soup’s rich heart.
Step 2: Sauté Onion and Garlic
While the squash roasts, warm a large pot over medium heat. Add a tablespoon of olive oil and sauté the chopped onion, stirring occasionally until it becomes soft and translucent, about 5 to 7 minutes. Then add the minced garlic and cook for just a minute more until fragrant, making sure not to let it burn. This aromatic base creates the foundation for the soup’s inviting aroma and taste.
Step 3: Combine Ingredients and Add Broth
Once the squash is perfectly roasted, add it to the pot with your onions and garlic. Pour in the vegetable broth, which will provide the body and liquid warmth, then stir in the dried thyme, ground sage, red pepper flakes (if you want a bit of spice), salt, and pepper. This mixture combines the earthy, herby elements with the natural sweetness beautifully.
Step 4: Simmer to Meld Flavors
Bring the soup to a gentle simmer and let it cook for about 10 minutes. This allows all the flavors to marry together nicely while softening the squash further. The gentle cooking deepens the soup’s complexity, balancing every herb and spice with the creamy texture on the horizon.
Step 5: Puree the Soup
Using an immersion blender, blend the soup until it becomes luxuriously smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and then return it to the pot. This creamy base is what makes the Savory Butternut Squash Gnocchi Soup Recipe so irresistible and comforting.
Step 6: Stir in Cream and Reheat
After pureeing, stir in your chosen cream—whether heavy cream or coconut cream for a dairy-free option. Bring the soup back to a gentle simmer so it thickens up into a velvety dream. The cream adds richness and rounds out the flavors like a cozy blanket on a chilly day.
Step 7: Cook the Gnocchi
Add the gnocchi directly into the simmering soup and cook according to the package instructions, which usually takes only 2 to 4 minutes until they float to the top. These soft dumplings soak up the flavorful broth and add a wonderful chewy texture that contrasts perfectly with the silky soup.
Step 8: Wilt the Greens
Finally, stir in the chopped spinach or kale and cook just until the greens are wilted and tender. This step adds a fresh burst of color and a slight earthiness that balances the sweet and creamy notes, plus a lovely nutritious boost.
Step 9: Final Taste and Serving Prep
Give the soup a final taste and adjust salt and pepper as needed. Now it’s ready to serve hot, topped with optional grated Parmesan and a sprinkle of fresh parsley. Each bowl becomes a beautiful, hearty hug in a spoonful.
How to Serve Savory Butternut Squash Gnocchi Soup Recipe
Garnishes
A sprinkle of grated Parmesan cheese adds a salty, nutty layer of flavor that pairs perfectly with the creamy soup. Fresh parsley brings a bright herbal freshness and a pop of vibrant green that makes each bowl feel festive and inviting. For an extra touch, a drizzle of good quality olive oil or a dash of chili oil can elevate the presentation and taste.
Side Dishes
This soup shines wonderfully as a standalone meal but pairs beautifully with a crusty artisan bread for soaking up the luscious broth. A simple mixed green salad with a lemon vinaigrette can add freshness and balance the richness of the soup. Roasted Brussels sprouts or garlic-roasted mushrooms make for hearty and complementary sides.
Creative Ways to Present
Serve this soup in rustic bowls or hollowed-out mini pumpkins for a charming fall presentation. You can also layer it in clear glass mugs to showcase the vibrant orange soup, vibrant greens, and gnocchi floating gently on top. Garnish each serving with a small sprig of rosemary or thyme for an extra aromatic flourish that delights the senses.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your batch of Savory Butternut Squash Gnocchi Soup Recipe, store them in an airtight container in the refrigerator. It will keep well for up to 3 days without losing any of the delicious flavors or creamy texture.
Freezing
To freeze, it’s best to leave out the gnocchi and greens and add them fresh when reheating for the best texture. Freeze the pureed soup base in a freezer-safe container for up to 3 months. When ready to enjoy again, thaw overnight in the fridge before reheating and adding the gnocchi and greens.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking or burning. Once warmed through, add the gnocchi and fresh greens and cook until they are tender and heated through. Avoid reheating in the microwave for even warming and the best texture.
FAQs
Can I make this soup vegan?
Absolutely! Use coconut cream instead of heavy cream and skip the Parmesan cheese to keep it vegan. Double-check that your gnocchi is egg-free or choose a vegan brand.
What type of gnocchi works best?
Store-bought potato gnocchi work perfectly and save time, but you can make your own if you love the extra effort and fresh taste. Just ensure they cook quickly and hold up in soup.
Can I substitute other greens for spinach or kale?
Yes! Swiss chard, mustard greens, or even finely shredded cabbage can be wonderful alternatives. Just add them towards the end of cooking so they wilt nicely.
How spicy is this soup with red pepper flakes?
The red pepper flakes add a subtle warmth without overpowering the flavors. You can always adjust the amount or omit them entirely if you prefer a milder soup.
Can I prepare parts of this recipe in advance?
You can roast the butternut squash and prepare the broth base a day ahead. Store them separately in the fridge and combine when ready to continue cooking for convenience.
Final Thoughts
There is something incredibly satisfying about making and sharing this Savory Butternut Squash Gnocchi Soup Recipe. It brings together the best of autumn flavors in a comforting, creamy bowl that feels like a warm hug on a chilly day. Give yourself the joy of creating this dish, whether for a family meal or a cozy night in—you’ll be rewarded with every delicious spoonful and the smiles it inspires around the table.
Print
Savory Butternut Squash Gnocchi Soup Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 40m
- Total Time: 0h 55m
- Yield: 6 servings
- Category: Soup
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Savory Butternut Squash Gnocchi Soup is a creamy, comforting dish featuring roasted butternut squash pureed into a smooth, flavorful base, blended with aromatic herbs and spices, and enriched with cream. The addition of tender gnocchi and fresh greens makes it a hearty and satisfying meal perfect for chilly days.
Ingredients
Roasted Butternut Squash
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 1 tablespoon olive oil
Sautéed Vegetables and Soup Base
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon ground sage
- 1/2 teaspoon red pepper flakes (optional, for a kick)
- Salt and pepper to taste
Cream and Gnocchi
- 1 cup heavy cream or coconut cream for a dairy-free option
- 1 package (16 oz) store-bought gnocchi
Greens and Garnishes
- 2 cups fresh spinach or kale, roughly chopped
- Grated Parmesan cheese for serving (optional)
- Fresh parsley, chopped for garnish
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon olive oil. Toss to coat evenly. Roast in the oven for 25-30 minutes until the squash is tender and slightly caramelized.
- Sauté Aromatics: While the squash roasts, heat a large pot over medium heat and add 1 tablespoon olive oil. Sauté the finely chopped onion until translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
- Combine Squash and Broth: Add the roasted butternut squash to the pot with the onions and garlic. Pour in 4 cups of vegetable broth. Stir in dried thyme, ground sage, red pepper flakes (if using), and season with salt and pepper to taste.
- Simmer the Soup: Bring the mixture to a simmer and cook for about 10 minutes, allowing the flavors to blend and meld beautifully.
- Puree the Soup: Use an immersion blender to puree the mixture until smooth directly in the pot. Alternatively, transfer the soup in batches to a blender and puree, then return it to the pot.
- Add Cream: Stir in 1 cup of heavy cream or coconut cream for a dairy-free twist. Bring the soup back to a gentle simmer to create a rich, creamy texture.
- Cook the Gnocchi: Add the store-bought gnocchi to the simmering soup. Cook according to package instructions, usually 2-4 minutes, until the gnocchi float to the surface, indicating they are done.
- Incorporate Greens: Stir in 2 cups of fresh spinach or kale and cook until wilted and well combined into the soup.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with grated Parmesan cheese and freshly chopped parsley.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream.
- If you don’t have an immersion blender, use a standard blender carefully in batches.
- Red pepper flakes are optional but add a nice subtle kick.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on stovetop or microwave, adding broth if the soup thickens too much.
