Savory Butternut Squash Gnocchi Soup
A creamy and flavorful soup combining the sweetness of butternut squash with the delightful texture of gnocchi, perfect for any time of the year.
Ingredients
For the soup base
- 1 medium butternut squash, peeled, seeded, and diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the finishing touch
- 1 package gnocchi (approximately 16 oz)
- 1 cup heavy cream or coconut cream For a dairy-free option
- Fresh parsley or basil for garnish
Instructions
Preparation
- Peel, seed, and dice the butternut squash into small cubes.
- Heat the olive oil over medium heat in a large pot.
- Add the chopped onion and sauté until translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced butternut squash and cook for about 5 minutes.
Cooking
- Pour in the vegetable broth and add the dried thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for about 15 minutes, or until the squash is tender.
- Carefully puree the soup until smooth with an immersion blender, or transfer it in batches to a blender.
- Return the blended soup to the pot, stir in the gnocchi, and cook for another 5-7 minutes until the gnocchi floats.
- Gently stir in the heavy cream or coconut cream and heat through without boiling.
Serving
- Ladle the creamy soup into bowls and garnish with fresh parsley or basil.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for individual portions. Thaw overnight and reheat gently on the stove.