Save A comforting soup featuring pillowy gnocchi, velvety butternut squash, and aromatic herbs in a savory broth—perfect for chilly evenings.
This soup quickly became my go-to on chilly nights when I crave something warm and satisfying yet easy to prepare.
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 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 Sharing this soup with family always brings comfort and smiles around the dinner table on cold nights.
Notes
Add cooked Italian sausage or shredded rotisserie chicken for a heartier meal (not vegetarian). Pair with crusty bread and a glass of Pinot Grigio.
Required Tools
Large soup pot, chefs knife, cutting board, wooden spoon, immersion blender or stand blender, ladle
Allergen Information
Contains: Wheat (in gnocchi), Milk (in Parmesan cheese). For gluten-free: Use gluten-free gnocchi. For dairy-free/vegan: Use vegan gnocchi and omit or replace Parmesan with a dairy-free alternative.
Save This soup strikes the perfect balance between hearty and healthy and is ready to warm your soul in under an hour.
Recipe Questions & Answers
- → Can I use gluten-free gnocchi?
Yes, gluten-free gnocchi can substitute the standard variety without altering the dish’s flavor.
- → What’s the best way to mellow the butternut squash flavor?
Simmering the squash with herbs like thyme and sage enhances its sweetness and softens the overall taste.
- → Can I make this soup creamier without dairy?
Yes, adding coconut milk or a splash of plant-based cream before serving provides extra richness.
- → How do I prevent gnocchi from sticking while cooking?
Ensure the broth is simmering gently and stir occasionally to keep gnocchi separated.
- → Can I prepare this in advance?
Partially pureeing and refrigerating the base ahead works well; add and cook gnocchi fresh before serving.
- → Are there good substitutions for spinach?
Kale or Swiss chard are excellent alternatives, adding slightly different textures and flavors.