Description
This comforting and savory Butternut Squash Gnocchi Soup is a perfect autumn dish. The creamy butternut squash base pairs beautifully with pillowy gnocchi, making every spoonful a warm, satisfying delight. It’s simple to prepare and packed with rich flavors that will warm you up from the inside out.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground sage
- 1 tsp ground thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 package (about 12 oz) gnocchi
- Parmesan cheese, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
- Add the butternut squash, vegetable broth, sage, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until squash is tender.
- Use an immersion blender to puree the soup until smooth (or transfer to a blender).
- Stir in the heavy cream and bring the soup back to a simmer.
- Cook gnocchi in a separate pot according to package instructions, then add them to the soup.
- Serve hot, garnished with Parmesan cheese.
Notes
- For a lighter version, swap the heavy cream with coconut milk or a plant-based alternative.
- You can also roast the butternut squash for extra flavor before adding it to the soup.
- Add a drizzle of olive oil and a sprinkle of fresh herbs for an extra touch of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes