Print

Butternut Squash Gnocchi Soup

Butternut Squash Gnocchi Soup in Rustic Bowl
Print Recipe

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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Stir in the gnocchi and cook until they are tender and float to the surface, about 3-5 minutes.
  5. If desired, stir in the heavy cream.
  6. 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.

Find it online: https://grilldrip.com/butternut-squash-gnocchi-soup/