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
Scale
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.
