Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cups baby spinach (optional)
- 1 lb potato gnocchi
- 6 cups low-sodium vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (adjust to taste)
- Pinch of red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese or vegetarian alternative
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil in a large Dutch oven or deep pot over medium heat.
- Sauté the onion until soft and translucent, about 4–5 minutes.
- Add the garlic, carrots, and celery; cook and stir for 2–3 minutes until fragrant.
- Stir in the cubed butternut squash, dried thyme, dried sage, black pepper, salt, and red pepper flakes. Cook for 3–4 minutes to coat the squash in the oil and herbs.
- Pour in the vegetable broth and bring the pot to a boil. Reduce heat, cover, and simmer until the squash is tender, about 15–20 minutes.
- Use an immersion blender to pulse the soup slightly for a creamier texture, leaving some chunks of squash for bite, if desired.
- Add the gnocchi to the simmering soup and cook according to package instructions, usually 2–4 minutes, until the gnocchi float and are tender.
- Stir in the baby spinach and cook until wilted, about 1 minute.
- Remove from heat and stir in the grated Parmesan and chopped parsley. Taste and adjust seasoning if needed.
- Serve hot with extra Parmesan and parsley on top.
Notes
Partially blending gives a velvety base while keeping texture from the squash. You can substitute with cooked sausage or crumbled tempeh for extra protein.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian