![This dish is warm and filling. You need fresh items and a few pantry staples. The mix of flavors makes every bite a delight. You can find the full recipe below. - 1 medium butternut squash, peeled and cubed - 1 small onion, diced - 2 garlic cloves, minced - 1 cup kale, chopped - Fresh parsley for garnish - 2 tablespoons olive oil - 4 cups vegetable broth - 1 teaspoon dried thyme - 1 teaspoon sage - 1/2 teaspoon nutmeg - Salt and pepper to taste - 1 package (16 oz) potato gnocchi - 1/2 cup heavy cream (optional for creaminess) When selecting your squash, look for a firm skin with a rich color. Fresh kale adds a nice crunch. You can use any vegetable broth for flavor. The gnocchi adds a soft, fluffy texture. Heavy cream is optional but adds a nice richness. Start by preheating your oven to 400°F (200°C). Peel and cube the butternut squash. Toss these cubes in one tablespoon of olive oil. Add a pinch of salt and pepper for flavor. Spread the squash on a baking sheet in a single layer. Roast for 25 to 30 minutes. You want the squash to be tender and slightly caramelized. While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the diced onion and sauté for five minutes until it turns translucent. Then, add the minced garlic and cook for one more minute. You’ll smell the garlic becoming fragrant. Next, pour in the vegetable broth. Stir in the roasted butternut squash, dried thyme, sage, nutmeg, and more salt and pepper if needed. Bring this mixture to a simmer and cook for ten minutes. This lets all the flavors meld together. After simmering, blend the soup until smooth. You can use an immersion blender for ease, or blend in batches in a regular blender. If you like a chunkier soup, blend only half. Return the blended soup to a simmer. Add the gnocchi and cook according to package instructions. Usually, this takes about two to three minutes, or until they float to the top. Finally, stir in the chopped kale and heavy cream if you want a creamy touch. Cook for an additional two minutes until the kale is tender. When making savory butternut squash gnocchi soup, the right gnocchi matters. Fresh gnocchi offer a soft bite and rich flavor. You can find them in the refrigerated section of stores. Dried gnocchi work too, but they may need extra cooking time. Always check the package for cooking instructions. Spices bring life to your soup. I love using thyme and sage for a warm taste. Nutmeg adds a sweet touch, perfect for butternut squash. Don’t shy away from adding more seasoning as you taste. A pinch of red pepper flakes can give a nice kick. The consistency of your soup can change how it feels. For a thicker soup, blend all the mixture well. If you prefer it lighter, blend only half and leave some chunks. Adding cream makes it richer, but you can skip it for a lighter version. Always adjust with broth if it’s too thick. For the full recipe, refer to the [Full Recipe]. {{image_2}} To make this soup vegan, skip the heavy cream. You can use coconut milk instead. It adds a nice creaminess and a hint of sweetness. Use vegetable broth and check all labels for hidden animal products. This way, everyone can enjoy the soup. If you need a gluten-free option, choose gluten-free gnocchi. Many brands offer this now. You can also make your own gnocchi using gluten-free flour. It’s easy and a fun activity. Just follow the same steps in the full recipe. Feel free to add more veggies to your soup. Carrots and celery work well. You can also try diced potatoes for extra heartiness. Spinach or chard can replace kale if you prefer. All these options boost flavor and nutrients. Enjoy experimenting with your soup! To keep your butternut squash gnocchi soup fresh, store it in an airtight container. Make sure to let the soup cool down before sealing it. This way, it won’t trap steam and get soggy. It stays good in the fridge for about three to five days. You can also separate the gnocchi from the soup to maintain the right texture. Freezing this soup is easy and a great option for meal prep. Pour the cooled soup into freezer-safe bags or containers. Squeeze out as much air as possible before sealing. Label your containers with the date. This soup can last in the freezer for up to three months. When you’re ready to eat it, thaw it overnight in the fridge. To reheat your soup, you can use either the stovetop or microwave. If using the stovetop, pour the soup into a pot and heat over medium heat, stirring often. This helps it warm evenly. If you use the microwave, place the soup in a microwave-safe bowl and heat it in 1-minute intervals, stirring in between. Make sure it's hot all the way through before serving. Enjoy your delicious meal again! Yes, you can use frozen gnocchi. It saves time and effort. Just add it directly to the soup when it simmers. Frozen gnocchi cooks quickly, usually in 2-3 minutes. Make sure to check the package for specific cooking times. If you want a lighter soup, you can skip the heavy cream. You can use coconut milk for a creamy texture. Another option is to use non-dairy milk, like almond or soy milk. You can also blend some extra butternut squash to add creaminess without dairy. This soup stays fresh for about 3-5 days in the fridge. Store it in an airtight container to keep flavors intact. If you want to keep it longer, consider freezing it instead. Just remember to leave out the gnocchi before freezing, as it can become mushy. For the full recipe, check the earlier sections. This post covers all you need for a hearty gnocchi soup. We looked at key ingredients, from fresh produce to pantry staples. The step-by-step guide helps you roast squash, cook the soup base, and blend everything seamlessly. I shared tips to enhance flavor and ideas for variations, like vegan or gluten-free options. Finally, we discussed how to store leftovers and reheat them. With this recipe, you can enjoy a warm bowl of comfort anytime. Get cooking and enjoy every bite!](https://tossedrecipes.com/wp-content/uploads/2025/08/71274dd0-43f5-4799-8cf3-1ca14888070a.webp)
If you crave a warm, hearty dish that’s both simple and rich in flavor, you’ll love this Savory Butternut Squash Gnocchi Soup. This delightful meal combines fresh ingredients and pantry staples for a comforting experience. In this article, I’ll share easy steps and tips to make this soup a hit. Whether you’re cooking for family or friends, it’s a dish that warms the heart and satisfies the soul. Let’s dive into this tasty recipe!
Ingredients
Full Recipe Overview
This dish is warm and filling. You need fresh items and a few pantry staples. The mix of flavors makes every bite a delight. You can find the full recipe below.
Fresh Ingredients
– 1 medium butternut squash, peeled and cubed
– 1 small onion, diced
– 2 garlic cloves, minced
– 1 cup kale, chopped
– Fresh parsley for garnish
Pantry Staples
– 2 tablespoons olive oil
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– 1 teaspoon sage
– 1/2 teaspoon nutmeg
– Salt and pepper to taste
– 1 package (16 oz) potato gnocchi
– 1/2 cup heavy cream (optional for creaminess)
When selecting your squash, look for a firm skin with a rich color. Fresh kale adds a nice crunch. You can use any vegetable broth for flavor. The gnocchi adds a soft, fluffy texture. Heavy cream is optional but adds a nice richness.
Step-by-Step Instructions
Roasting the Butternut Squash
Start by preheating your oven to 400°F (200°C). Peel and cube the butternut squash. Toss these cubes in one tablespoon of olive oil. Add a pinch of salt and pepper for flavor. Spread the squash on a baking sheet in a single layer. Roast for 25 to 30 minutes. You want the squash to be tender and slightly caramelized.
Cooking the Soup Base
While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the diced onion and sauté for five minutes until it turns translucent. Then, add the minced garlic and cook for one more minute. You’ll smell the garlic becoming fragrant. Next, pour in the vegetable broth. Stir in the roasted butternut squash, dried thyme, sage, nutmeg, and more salt and pepper if needed. Bring this mixture to a simmer and cook for ten minutes. This lets all the flavors meld together.
Blending and Cooking Gnocchi
After simmering, blend the soup until smooth. You can use an immersion blender for ease, or blend in batches in a regular blender. If you like a chunkier soup, blend only half. Return the blended soup to a simmer. Add the gnocchi and cook according to package instructions. Usually, this takes about two to three minutes, or until they float to the top. Finally, stir in the chopped kale and heavy cream if you want a creamy touch. Cook for an additional two minutes until the kale is tender.
Tips & Tricks
Choosing the Right Gnocchi
When making savory butternut squash gnocchi soup, the right gnocchi matters. Fresh gnocchi offer a soft bite and rich flavor. You can find them in the refrigerated section of stores. Dried gnocchi work too, but they may need extra cooking time. Always check the package for cooking instructions.
Enhancing Flavor with Spices
Spices bring life to your soup. I love using thyme and sage for a warm taste. Nutmeg adds a sweet touch, perfect for butternut squash. Don’t shy away from adding more seasoning as you taste. A pinch of red pepper flakes can give a nice kick.
Adjusting Consistency of the Soup
The consistency of your soup can change how it feels. For a thicker soup, blend all the mixture well. If you prefer it lighter, blend only half and leave some chunks. Adding cream makes it richer, but you can skip it for a lighter version. Always adjust with broth if it’s too thick.
For the full recipe, refer to the [Full Recipe].
Variations
Vegan Option
To make this soup vegan, skip the heavy cream. You can use coconut milk instead. It adds a nice creaminess and a hint of sweetness. Use vegetable broth and check all labels for hidden animal products. This way, everyone can enjoy the soup.
Gluten-Free Alternative
If you need a gluten-free option, choose gluten-free gnocchi. Many brands offer this now. You can also make your own gnocchi using gluten-free flour. It’s easy and a fun activity. Just follow the same steps in the full recipe.
Additional Vegetables to Include
Feel free to add more veggies to your soup. Carrots and celery work well. You can also try diced potatoes for extra heartiness. Spinach or chard can replace kale if you prefer. All these options boost flavor and nutrients. Enjoy experimenting with your soup!
Storage Info
How to Store Leftovers
To keep your butternut squash gnocchi soup fresh, store it in an airtight container. Make sure to let the soup cool down before sealing it. This way, it won’t trap steam and get soggy. It stays good in the fridge for about three to five days. You can also separate the gnocchi from the soup to maintain the right texture.
Freezing Gnocchi Soup
Freezing this soup is easy and a great option for meal prep. Pour the cooled soup into freezer-safe bags or containers. Squeeze out as much air as possible before sealing. Label your containers with the date. This soup can last in the freezer for up to three months. When you’re ready to eat it, thaw it overnight in the fridge.
Reheating Suggestions
To reheat your soup, you can use either the stovetop or microwave. If using the stovetop, pour the soup into a pot and heat over medium heat, stirring often. This helps it warm evenly. If you use the microwave, place the soup in a microwave-safe bowl and heat it in 1-minute intervals, stirring in between. Make sure it’s hot all the way through before serving. Enjoy your delicious meal again!
FAQs
Can I use frozen gnocchi?
Yes, you can use frozen gnocchi. It saves time and effort. Just add it directly to the soup when it simmers. Frozen gnocchi cooks quickly, usually in 2-3 minutes. Make sure to check the package for specific cooking times.
What can I substitute for heavy cream?
If you want a lighter soup, you can skip the heavy cream. You can use coconut milk for a creamy texture. Another option is to use non-dairy milk, like almond or soy milk. You can also blend some extra butternut squash to add creaminess without dairy.
How long does the soup last in the fridge?
This soup stays fresh for about 3-5 days in the fridge. Store it in an airtight container to keep flavors intact. If you want to keep it longer, consider freezing it instead. Just remember to leave out the gnocchi before freezing, as it can become mushy. For the full recipe, check the earlier sections.
This post covers all you need for a hearty gnocchi soup. We looked at key ingredients, from fresh produce to pantry staples. The step-by-step guide helps you roast squash, cook the soup base, and blend everything seamlessly. I shared tips to enhance flavor and ideas for variations, like vegan or gluten-free options. Finally, we discussed how to store leftovers and reheat them. With this recipe, you can enjoy a warm bowl of comfort anytime. Get cooking and enjoy every bite!
![This dish is warm and filling. You need fresh items and a few pantry staples. The mix of flavors makes every bite a delight. You can find the full recipe below. - 1 medium butternut squash, peeled and cubed - 1 small onion, diced - 2 garlic cloves, minced - 1 cup kale, chopped - Fresh parsley for garnish - 2 tablespoons olive oil - 4 cups vegetable broth - 1 teaspoon dried thyme - 1 teaspoon sage - 1/2 teaspoon nutmeg - Salt and pepper to taste - 1 package (16 oz) potato gnocchi - 1/2 cup heavy cream (optional for creaminess) When selecting your squash, look for a firm skin with a rich color. Fresh kale adds a nice crunch. You can use any vegetable broth for flavor. The gnocchi adds a soft, fluffy texture. Heavy cream is optional but adds a nice richness. Start by preheating your oven to 400°F (200°C). Peel and cube the butternut squash. Toss these cubes in one tablespoon of olive oil. Add a pinch of salt and pepper for flavor. Spread the squash on a baking sheet in a single layer. Roast for 25 to 30 minutes. You want the squash to be tender and slightly caramelized. While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the diced onion and sauté for five minutes until it turns translucent. Then, add the minced garlic and cook for one more minute. You’ll smell the garlic becoming fragrant. Next, pour in the vegetable broth. Stir in the roasted butternut squash, dried thyme, sage, nutmeg, and more salt and pepper if needed. Bring this mixture to a simmer and cook for ten minutes. This lets all the flavors meld together. After simmering, blend the soup until smooth. You can use an immersion blender for ease, or blend in batches in a regular blender. If you like a chunkier soup, blend only half. Return the blended soup to a simmer. Add the gnocchi and cook according to package instructions. Usually, this takes about two to three minutes, or until they float to the top. Finally, stir in the chopped kale and heavy cream if you want a creamy touch. Cook for an additional two minutes until the kale is tender. When making savory butternut squash gnocchi soup, the right gnocchi matters. Fresh gnocchi offer a soft bite and rich flavor. You can find them in the refrigerated section of stores. Dried gnocchi work too, but they may need extra cooking time. Always check the package for cooking instructions. Spices bring life to your soup. I love using thyme and sage for a warm taste. Nutmeg adds a sweet touch, perfect for butternut squash. Don’t shy away from adding more seasoning as you taste. A pinch of red pepper flakes can give a nice kick. The consistency of your soup can change how it feels. For a thicker soup, blend all the mixture well. If you prefer it lighter, blend only half and leave some chunks. Adding cream makes it richer, but you can skip it for a lighter version. Always adjust with broth if it’s too thick. For the full recipe, refer to the [Full Recipe]. {{image_2}} To make this soup vegan, skip the heavy cream. You can use coconut milk instead. It adds a nice creaminess and a hint of sweetness. Use vegetable broth and check all labels for hidden animal products. This way, everyone can enjoy the soup. If you need a gluten-free option, choose gluten-free gnocchi. Many brands offer this now. You can also make your own gnocchi using gluten-free flour. It’s easy and a fun activity. Just follow the same steps in the full recipe. Feel free to add more veggies to your soup. Carrots and celery work well. You can also try diced potatoes for extra heartiness. Spinach or chard can replace kale if you prefer. All these options boost flavor and nutrients. Enjoy experimenting with your soup! To keep your butternut squash gnocchi soup fresh, store it in an airtight container. Make sure to let the soup cool down before sealing it. This way, it won’t trap steam and get soggy. It stays good in the fridge for about three to five days. You can also separate the gnocchi from the soup to maintain the right texture. Freezing this soup is easy and a great option for meal prep. Pour the cooled soup into freezer-safe bags or containers. Squeeze out as much air as possible before sealing. Label your containers with the date. This soup can last in the freezer for up to three months. When you’re ready to eat it, thaw it overnight in the fridge. To reheat your soup, you can use either the stovetop or microwave. If using the stovetop, pour the soup into a pot and heat over medium heat, stirring often. This helps it warm evenly. If you use the microwave, place the soup in a microwave-safe bowl and heat it in 1-minute intervals, stirring in between. Make sure it's hot all the way through before serving. Enjoy your delicious meal again! Yes, you can use frozen gnocchi. It saves time and effort. Just add it directly to the soup when it simmers. Frozen gnocchi cooks quickly, usually in 2-3 minutes. Make sure to check the package for specific cooking times. If you want a lighter soup, you can skip the heavy cream. You can use coconut milk for a creamy texture. Another option is to use non-dairy milk, like almond or soy milk. You can also blend some extra butternut squash to add creaminess without dairy. This soup stays fresh for about 3-5 days in the fridge. Store it in an airtight container to keep flavors intact. If you want to keep it longer, consider freezing it instead. Just remember to leave out the gnocchi before freezing, as it can become mushy. For the full recipe, check the earlier sections. This post covers all you need for a hearty gnocchi soup. We looked at key ingredients, from fresh produce to pantry staples. The step-by-step guide helps you roast squash, cook the soup base, and blend everything seamlessly. I shared tips to enhance flavor and ideas for variations, like vegan or gluten-free options. Finally, we discussed how to store leftovers and reheat them. With this recipe, you can enjoy a warm bowl of comfort anytime. Get cooking and enjoy every bite!](https://tossedrecipes.com/wp-content/uploads/2025/08/71274dd0-43f5-4799-8cf3-1ca14888070a-300x300.webp)