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Savory Butternut Squash Gnocchi Soup

This comforting fall soup features pillowy gnocchi, caramelized butternut squash, and a creamy broth, perfect for cozy nights and gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2-2.5 lbs Butternut squash, peeled and cubed The star ingredient.
  • 3 tbsp Olive oil For roasting and sautéing.
  • 2 tbsp Unsalted butter Optional, adds richness.
  • 1 medium Yellow onion, diced Foundation sweetness.
  • 2 small Carrots, diced Adds subtle sweetness and color.
  • 2 stalks Celery, diced Aromatic backbone.
  • 4 cloves Garlic, minced Essential for flavor.
  • 4-5 sprigs Fresh thyme Or substitute with 1 tsp dried thyme.
  • 1 Bay leaf For depth of flavor.
  • 1/4 tsp Crushed red pepper flakes Optional for a kick.
  • 6 cups Chicken or vegetable broth Use low-sodium for better control.
  • 16-18 oz Potato gnocchi Shelf-stable or refrigerated.
  • 3/4 cup Heavy cream Or full-fat coconut milk for dairy-free.
  • 2 cups Baby spinach or kale, chopped Adds color and vitamins.
  • 1/2 cup Parmesan cheese, finely grated For richness and flavor.
  • 6 leaves Fresh sage Optional, adds autumn flavor.
  • 1 tbsp Lemon juice Brightens the flavors.
  • Salt and black pepper To taste.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Toss cubed butternut squash with 2 tbsp olive oil, salt, and pepper. Spread on a sheet pan and roast for 22–28 minutes until golden and tender with caramelized edges.
  2. In a large pot or Dutch oven over medium heat, add 1 tbsp olive oil and butter. Sauté onion, carrot, and celery with a pinch of salt for 6–8 minutes until softened and lightly golden.
  3. Add garlic, thyme, bay leaf, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Stir in the roasted squash and pour in the broth. Bring to a gentle boil, then reduce to a lively simmer for 8 minutes to marry flavors.
  5. Use an immersion blender to blend 1/3–1/2 of the soup for texture, or ladle a few cups into a blender, blend, and return.
Cooking
  1. Add gnocchi and simmer for 3–4 minutes until they float and turn tender. Be careful not to overcook.
  2. Lower heat and stir in cream (or coconut milk), parmesan, and greens. Simmer for 1–2 minutes until greens wilt and cheese melts.
  3. Remove the bay leaf and thyme stems. Add lemon juice, taste, and adjust salt and pepper. Optionally, crisp sage in a bit of butter and scatter on top.
  4. Serve in bowls, topped with more parmesan, black pepper, and a drizzle of olive oil.

Notes

Store leftovers in airtight containers in the fridge for up to 3–4 days. The gnocchi will soften but remain tasty. For best texture, cook the soup base without gnocchi, refrigerate, and add gnocchi fresh before serving. Freezing the soup base (no gnocchi, no greens) is possible for up to 3 months.