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Butternut Squash Gnocchi Soup

A comforting and delicious soup combining roasted butternut squash and tender gnocchi, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 medium butternut squash, peeled and diced
  • 2 cups vegetable broth
  • 1 cup heavy cream Can substitute with coconut milk for a dairy-free version
  • 1 package of gnocchi (about 16 oz)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Olive oil
  • Fresh herbs for garnish (optional)

Method
 

Preparation
  1. Heat a drizzle of olive oil in a large pot over medium heat.
  2. Add the chopped onions and sauté until they become translucent, about 3-5 minutes.
  3. Add the minced garlic and diced butternut squash, stirring occasionally, and let them cook for around 5 minutes.
  4. Pour in the vegetable broth and bring everything to a boil.
  5. Once boiling, reduce the heat and let it simmer until the butternut squash is tender, which should take about 15-20 minutes.
  6. Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches.
  7. Return the pureed soup to the pot. Stir in the heavy cream and season with salt and pepper to taste.
  8. Add the gnocchi to the soup, cooking according to package instructions until they float to the top, usually around 2-3 minutes.
  9. Serve warm, garnished with fresh herbs if you like.

Notes

Serve with crusty bread, a fresh salad, or a sprinkle of grated Parmesan cheese. For variations, add sautéed mushrooms or spinach with the gnocchi.