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