Curl up with a bowl of this creamy Butternut Squash Gnocchi Soup, a cozy fall favorite that blends tender potato gnocchi, sweet roasted butternut squash, and fresh greens in a velvety broth. This one-pot recipe delivers comforting flavors with simple ingredients, perfect for weeknight dinners or meal prep. Ready in under 45 minutes, it captures the essence of autumn in every spoonful.
Why You’ll Love Butternut Squash Gnocchi Soup
You’ll fall head over heels for Butternut Squash Gnocchi Soup because it combines the natural sweetness of roasted squash with pillowy gnocchi that soaks up a rich, garlicky broth.
- One-pot recipe with easy cleanup.
- Ready in about 40 minutes.
- Creamy, rich broth with no complicated steps.
- Packed with squash, greens, and gnocchi for a full meal in a bowl.
- Easy to adapt: add sausage, chicken, or keep it vegetarian/vegan.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2-3 garlic cloves, minced
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 6 cups vegetable or chicken broth
- 2.5 cups butternut squash, peeled and cubed (fresh or frozen)
- Salt and black pepper, to taste
- 1 lb potato gnocchi (dried or shelf-stable)
- 1.5 cups half-and-half or heavy cream
- 4 cups kale or spinach, roughly chopped
- Optional: 8 oz veggie sausage or chickpeas, cooked
- Fresh sage or parsley for garnish
- Grated Parmesan for serving
Step-by-Step Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic, thyme, and smoked paprika; cook 1 minute.
- Pour in broth and add butternut squash. Season with salt and pepper.
- Bring to a simmer, cover, and cook until squash is fork-tender, 15–25 minutes.
- Add gnocchi and simmer until they float and are just tender, 3–5 minutes.
- Lower heat. Stir in half-and-half until warm and creamy.
- Fold in kale or spinach and cook 1–2 minutes until wilted.
- Taste and adjust salt and pepper.
- Serve hot, topped with herbs and Parmesan.
How to Serve Butternut Squash Gnocchi Soup
Serve this soup in warm, wide bowls so you can see the orange broth, gnocchi, and greens. This makes it inviting and perfect for the table.
Great serving ideas:
- Pair with crusty bread, focaccia, or garlic toast.
- Add a light green salad with lemon vinaigrette to balance the richness.
- Top with crispy bacon, roasted chickpeas, or toasted pumpkin seeds for crunch.
- Finish with a drizzle of olive oil or chili oil, plus extra Parmesan.
This soup works well:
- As a main course on a chilly evening.
- As a starter for a fall dinner, served before roasted meats or seasonal sides.
- For a cozy lunch, reheated gently with a splash of broth.
For even more fall flavor, you can serve it alongside or as a twist on a classic like Roasted Butternut Squash Soup from your favorite collection of squash recipes.
If you enjoy this texture and creaminess, you might also like rich options such as Creamy Chicken Gnocchi Soup for a similar cozy vibe.
How to Store Butternut Squash Gnocchi Soup
Let the soup cool until just warm before storing. Do not leave it out longer than 2 hours.
Short-term storage:
- Transfer to airtight containers.
- Refrigerate for 3–4 days.
- Reheat on low heat on the stove, adding a splash of broth or water to thin if needed.
Freezer tips:
- For best texture, freeze before adding dairy and gnocchi when possible.
- Store in freezer-safe containers or bags for up to 3 months.
- Thaw overnight in the fridge, then reheat slowly and add fresh gnocchi and cream while warming.
If you freeze the soup with gnocchi already in it, reheat gently and avoid boiling to help the dumplings hold their shape.ng with cheese topping. Safe storage turns one meal into many.
Tips to Make Butternut Squash Gnocchi Soup
Use these simple tips to make your soup extra flavorful and creamy.
Cooking tips:
- Sauté onions slowly for deeper flavor before adding liquids.
- If you want a smoother texture, lightly blend part of the soup before adding gnocchi.
- Add gnocchi at the end and cook just until they float to avoid mushiness.
- Finish with a squeeze of lemon to brighten the rich squash and cream.
Ingredient swaps:
- Use vegetable broth and coconut milk or cashew cream for a dairy-free version.
- Swap kale for spinach or Swiss chard based on what you have.
- Use roasted squash (as in many roasted butternut soup recipes) for extra sweetness and caramelized flavor.
Flavor boosters:
- Garnish with crispy mushrooms for a twist inspired by creamy mushroom-style soups.
- Brown sausage first and build the soup on those drippings.
- Add fresh sage leaves and a pinch of nutmeg for classic fall notes.
Variations of Butternut Squash Gnocchi Soup
You can easily adapt this soup to fit different diets and tastes.
Tasty variations:
- Sausage version: Brown Italian sausage first, then follow the recipe and add gnocchi and cream at the end.
- Vegan version: Use avocado oil, veggie broth, coconut milk, and nutritional yeast instead of dairy and cheese.
- Extra veggie version: Add carrots, celery, or mushrooms to the base for more texture and nutrition.
Texture and flavor twists:
- Use mini gnocchi for more bites in every spoonful.
- Add a pinch of chili flakes or chipotle for a spicy kick.
- Stir in white beans or shredded chicken for extra protein.
These simple changes give you new versions of the same cozy idea, similar to how a basic creamy soup can be turned into chicken, mushroom, or squash variations.
FAQs
Can I use frozen butternut squash?
Yes, frozen works great and cooks faster—about 15 minutes. Add extra broth if it absorbs liquid.
Is this soup gluten-free?
Potato gnocchi often is, but check labels. Use certified GF broth and dairy alternatives.
How do I make it dairy-free?
Replace half-and-half with full-fat coconut milk or cashew cream for richness.
Can I freeze this soup?
Absolutely, up to 3 months. Thaw and reheat gently with broth to loosen.
What if my gnocchi falls apart?
Stir minimally after adding and cook just until floating. Fresh or dried holds best.
Final Thoughts
Butternut Squash Gnocchi Soup is a simple way to bring big fall flavor to your table with minimal effort. With easy variations, smart storage, and flexible ingredients, it can quickly become a staple comfort soup in your kitchen.
Follow me on Pinterest where I share cozy, easy-to-make baking recipes just like this one.
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Butternut Squash Gnocchi Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Butternut Squash Gnocchi Soup is a creamy one-pot meal with sweet squash, tender gnocchi, and greens for the coziest fall dinner.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 6 cups vegetable or chicken broth
- 2.5 cups butternut squash, peeled and cubed
- Salt and black pepper, to taste
- 1 lb potato gnocchi
- 1.5 cups half-and-half or heavy cream
- 4 cups kale or spinach, chopped
- Fresh sage or parsley, for garnish
- Grated Parmesan, for serving
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic, thyme, and smoked paprika; cook 1 minute.
2. Pour in broth and add butternut squash. Season with salt and pepper. Bring to a simmer, cover, and cook until squash is fork-tender, 15–25 minutes.
3. Add gnocchi and simmer until they float and are tender, 3–5 minutes.
4. Lower the heat. Stir in half-and-half and add kale or spinach. Cook 1–2 minutes until wilted. Taste and adjust seasoning, then serve with herbs and Parmesan.
Notes
Use frozen squash to save prep time; adjust broth as needed.
For dairy-free soup, use coconut milk and skip the cheese.
Store leftovers in the fridge for 3–4 days and reheat gently with extra broth if thick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 45mg