Hey there, fellow food lovers! Nyla here, and I’m beyond thrilled to share one of my absolute favorite comfort food creations with you: Butternut Squash Gnocchi Soup! This isn’t your average soup; it’s a flavor adventure that turns a simple meal into something truly special.
I remember one chilly evening, I was craving something warm and comforting, but also wanted a dish with a bit of a twist. That’s when the magic happened – I started experimenting with butternut squash and gnocchi, and BAM! This Butternut Squash Gnocchi Soup was born. The rich, creamy texture combined with the pillowy gnocchi is just chef’s kiss!
I’m so excited for you to try this recipe! It’s my go-to for a weeknight dinner that feels like a weekend treat. Get ready for a bowl of deliciousness that’ll warm you from the inside out. So, grab your apron, and let’s dive into this Butternut Squash Gnocchi Soup adventure together!
INGREDIENTS You Need
Alright, let’s gather our ingredients! This Butternut Squash Gnocchi Soup ingredient list is all about bold flavors that actually work together, creating a symphony of deliciousness in every spoonful. Plus, I’ve got some tested ingredient swaps in case you’re missing something!
- 1 medium butternut squash: Peeled, seeded, and cubed. This is the star of our Butternut Squash Gnocchi Soup!
- 1 tablespoon olive oil: For roasting the squash to perfection.
- 1 teaspoon salt: Because every good soup needs a little salt.
- ½ teaspoon black pepper: Adds a touch of warmth.
- 1 yellow onion: Diced, because aromatics are key.
- 2 cloves garlic: Minced, for that garlicky goodness.
- 4 cups vegetable broth: Adds a lovely depth of flavor to the Butternut Squash Gnocchi Soup.
- 1 cup heavy cream: Makes the soup extra creamy and dreamy. No worries if you don’t have heavy cream – I use coconut cream all the time in my Butternut Squash Gnocchi Soup for a vegan twist!
- 1 (17.6 ounce) package potato gnocchi: You can grab this during your normal shopping trip.
- ¼ cup grated Parmesan cheese: For topping. I love adding extra Parmesan to my Butternut Squash Gnocchi Soup for that extra cheesy kick!
- 2 tablespoons chopped fresh sage: Adds an earthy flavor that complements the squash beautifully.
- Pinch of red pepper flakes: For a little heat (optional, but highly recommended!). This Butternut Squash Gnocchi Soup gets its amazing taste from fresh herbs and a touch of spice!
Ingredient Prep Shortcut: Buy pre-cut butternut squash to save time on busy weeknights!
Storage Tip: Store leftover butternut squash in an airtight container in the fridge for up to 4 days.
Let’s Make Some!
Time to get cooking! These step-by-step instructions are written like we’re cooking together in my kitchen. I’m so excited to walk you through creating this amazing Butternut Squash Gnocchi Soup!
- Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. In my kitchen, this Butternut Squash Gnocchi Soup usually takes a little longer if my oven isn’t feeling up to par that day.
- Sauté Aromatics: While the squash is roasting, heat a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. This is where the magic starts happening!
- Blend the Soup: Once the squash is roasted, add it to the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring to a simmer. Use an immersion blender to blend the soup until smooth and creamy. Your Butternut Squash Gnocchi Soup should smell absolutely incredible right now.
- Add Cream and Gnocchi: Stir in the heavy cream (or coconut cream) and bring the soup back to a gentle simmer. Add the gnocchi and cook according to package directions, usually about 3-5 minutes, or until they float to the surface and are tender. Don’t worry if your Butternut Squash Gnocchi Soup looks a little thick at first; the gnocchi will absorb some of the liquid.
- Season and Serve: Season the soup with additional salt and pepper to taste. Stir in the chopped fresh sage and red pepper flakes (if using). Ladle the Butternut Squash Gnocchi Soup into bowls and top with grated Parmesan cheese. This is my favorite part of making Butternut Squash Gnocchi Soup – watch the magic happen as the cheese melts into the soup!
- Taste Test: Before serving, always give your Butternut Squash Gnocchi Soup a taste. You might want to add a little extra salt, pepper, or even a squeeze of lemon juice to brighten up the flavors. While your Butternut Squash Gnocchi Soup is doing its thing, get ready for some amazing aromas!
Cooking Discovery: I once accidentally added a splash of apple cider vinegar to my Butternut Squash Gnocchi Soup, and it added a surprising but delicious tang!
Shortcut: Use pre-made butternut squash puree to skip the roasting step altogether!
How to Serve Up This!
Okay, the soup is ready, now let’s talk about serving! This Butternut Squash Gnocchi Soup is a star on its own, but here are some ways I love to enjoy it and make it even more special.
I love to enjoy this creamy Butternut Squash Gnocchi Soup with a side of crusty bread for dipping – because who doesn’t love soaking up every last drop of deliciousness? A simple green salad with a lemon vinaigrette also pairs perfectly, adding a refreshing contrast to the rich soup.
This Butternut Squash Gnocchi Soup is perfect for those weeknight dinners that need to be special, cozy autumn lunches, or even as a starter for a Thanksgiving feast. I love serving this in rustic bowls with a generous sprinkle of Parmesan cheese and a sprig of fresh sage for a touch of elegance. People literally do happy dances when this Butternut Squash Gnocchi Soup hits the table with… well, basically anything!
Leftover Transformation: Turn leftover Butternut Squash Gnocchi Soup into a creamy pasta sauce by tossing it with your favorite noodles.
Fusion Variation: Add a swirl of pesto to your Butternut Squash Gnocchi Soup for an Italian-inspired twist!
FAQs:
Got questions? I’ve got answers! Here are some common questions I get about this amazing Butternut Squash Gnocchi Soup, based on real cooking concerns and my own kitchen experiments.
Q: Will kitchen newbies succeed with this Butternut Squash Gnocchi Soup?
A: Absolutely! This recipe is super straightforward, and I’ve included plenty of tips and shortcuts to make it even easier. You got this! I’ve seen even the most hesitant cooks create amazing Butternut Squash Gnocchi Soup masterpieces!
Q: What if I mess up my Butternut Squash Gnocchi Soup? (Spoiler: it’ll still taste incredible!)
A: Honestly, it’s hard to mess this one up! But even if you accidentally add too much salt or not enough cream, it’ll still be delicious. Taste as you go and adjust accordingly. One time I almost burned my squash and it was still delicious!
Q: How can I make this Butternut Squash Gnocchi Soup vegan?
A: Easy peasy! Just swap the heavy cream for coconut cream and make sure your gnocchi is vegan-friendly (some brands contain eggs). You can also use nutritional yeast instead of Parmesan cheese for topping. I’ve taste-tested both, and they’re both total winners.
Q: Can I use frozen butternut squash?
A: You bet! Just make sure to thaw it completely and pat it dry before roasting. Frozen butternut squash is a great time-saver on busy weeknights. I found this out by accident one night, when I thought I had fresh squash but only had frozen… happy mistake!
Q: How can I prep this Butternut Squash Gnocchi Soup for busy weeknights?
A: Roast the squash ahead of time and store it in the fridge. Then, when you’re ready to make the soup, just sauté the aromatics, blend in the squash, and add the cream and gnocchi. Boom! Dinner is served in minutes.
Q: Can I freeze this Butternut Squash Gnocchi Soup?
A: The soup itself freezes well, but the gnocchi can get a little mushy. If you’re planning to freeze it, I recommend cooking the gnocchi separately and adding it to the soup after thawing and reheating.
Q: What other toppings would be good on this Butternut Squash Gnocchi Soup?
A: Get creative! Toasted pumpkin seeds, a drizzle of balsamic glaze, or a dollop of ricotta cheese would all be delicious. My family loves it with toasted pumpkin seeds and a drizzle of maple syrup (don’t knock it ’til you try it!).
CONCLUSION:
This Butternut Squash Gnocchi Soup is more than just a recipe to me; it’s a bowl of warmth, comfort, and happy memories. Every time I make it, I’m reminded of cozy evenings, delicious aromas, and the joy of sharing good food with loved ones. I truly hope you try making this squash gnocchi soup recipe and let me know what you think. I just love hearing about it!
My Butternut Squash Gnocchi Soup Flavor Secrets:
- Roast the squash until it’s slightly caramelized: This brings out its natural sweetness and adds a depth of flavor.
- Don’t skimp on the aromatics: Sautéing the onions and garlic until fragrant is crucial for building a flavorful base.
- Add a touch of spice: A pinch of red pepper flakes or a dash of cayenne pepper adds a subtle kick that balances the sweetness of the squash.
Delicious Butternut Squash Gnocchi Soup Variations I’ve Tested:
- Spicy Butternut Squash Gnocchi Soup: Add a tablespoon of sriracha or a chopped jalapeño to the soup for a fiery kick. This Butternut Squash Gnocchi Soup reminds me of another bold flavor favorite, Spicy Black Bean Soup.
- Smoked Gouda Butternut Squash Gnocchi Soup: Stir in a cup of shredded smoked Gouda cheese for a smoky, cheesy twist.
- Apple Butternut Squash Gnocchi Soup: Add a diced apple to the roasting pan with the squash for a sweet and tangy flavor combination.
Whether you’re making the classic recipe or experimenting with these Butternut Squash Gnocchi Soup variations, trust your taste buds and don’t be afraid to get creative. I’m so excited for you to embark on this Butternut Squash Gnocchi Soup adventure and discover your own delicious twist! I really hope you make this vegan butternut squash gnocchi soup! I am excited to hear about your cooking adventures!
So, go ahead, fellow food lovers, and give this Butternut Squash Gnocchi Soup a try! You won’t be disappointed! 💕 For more weeknight winners that don’t sacrifice on taste, check out this delicious Creamy Butternut Squash and Gnocchi Soup – Supper With Michelle. Also check out this recipe for Roasted Butternut Squash Gnocchi Soup – Plant Based RD if you are plant based like me. This article for Roasted Butternut Squash Gnocchi Soup : r/GifRecipes really breaks it down for you. This is just an autumn squash gnocchi soup that you have to try!
Butternut Squash Gnocchi Soup
This comforting Butternut Squash Gnocchi Soup is a flavorful and easy-to-make meal, perfect for chilly evenings. Creamy butternut squash complements tender gnocchi in a savory broth for a delightful fall soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 butternut squash (about 2 pounds), peeled, seeded, and cubed
- 4 cups vegetable broth
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (17.6 ounce) package gnocchi
- 1/4 cup heavy cream (optional)
- Fresh sage leaves, for garnish (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the butternut squash, vegetable broth, sage, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer until the squash is tender, about 15-20 minutes.
- Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender and blend until smooth, then return to the pot.
- Stir in the gnocchi and cook until they are tender and float to the surface, about 3-5 minutes.
- If desired, stir in the heavy cream.
- Serve hot, garnished with fresh sage leaves, if desired.
Notes
For a vegan option, omit the heavy cream or use a plant-based cream substitute. You can also add cooked sausage or chickpeas for extra protein.