Savory Butternut Squash Gnocchi

A comforting soup featuring pillowy gnocchi, velvety butternut squash, and aromatic herbs in a savory broth—perfect for chilly evenings.

I first served this savory butternut squash gnocchi soup on a cold fall night and it quickly became a family favorite.

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.

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This soup has brought my family together many cozy nights sharing warmth and comfort.

Notes

For extra richness stir in a splash of cream or coconut milk before serving. Add cooked Italian sausage or shredded rotisserie chicken for a heartier meal (not vegetarian). Swap spinach for kale or Swiss chard if desired. 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

Nutritional Information

Calories 360, Total Fat 8 g, Carbohydrates 65 g, Protein 10 g (per serving)

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This soup is simple to prepare yet impressively flavorful, perfect for a comforting meal any day.

Recipe FAQs

→ What type of gnocchi works best here?

Potato gnocchi, either store-bought or homemade, works well, providing a tender texture that complements the squash.

→ Can I make this dish gluten-free?

Using gluten-free gnocchi ensures the dish accommodates gluten-free diets without compromising flavor.

→ How can I adjust the thickness of the soup?

Partially pureeing some of the squash and vegetables creates a creamy texture while keeping some chunks for body.

→ What herbs enhance the flavor?

Dried thyme and sage infuse warm, earthy notes that complement the sweetness of butternut squash.

→ Are there simple garnishes to finish this dish?

Freshly grated Parmesan and chopped parsley add a savory finish and a pop of color to the dish.

→ Can I add leafy greens to this preparation?

Baby spinach can be stirred in at the end to wilt gently, adding freshness and nutrition.