Savory Butternut Squash Gnocchi Soup

Hi there, food lover! 👋 Ready to wrap yourself in a bowl of cozy comfort? This Savory Butternut Squash Gnocchi Soup is the kind of meal that brings warmth straight to your soul. 🍂✨ Imagine tender potato gnocchi floating in a velvety butternut squash broth, kissed with garlic, sage, and a hint of cream — every spoonful feels like a hug on a chilly day. 🥣💛

This soup has deep roots in rustic Italian kitchens, where resourceful cooks would turn simple autumn produce into hearty, nourishing dishes to share with loved ones. It’s humble, wholesome, and oh-so-satisfying. Whether you’re making it for a quiet night in or serving it to impress guests, this dish shines with its creamy texture and golden glow. 🌻

Let’s celebrate the art of slowing down, stirring gently, and savoring flavors that remind us of family dinners, laughter, and the joy of homemade food. Grab your favorite pot and let’s make something magical together. 👩‍🍳🍁

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🥕 Ingredients

For the Soup Base:

• 2 tbsp olive oil
• 1 tbsp butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups peeled and cubed butternut squash
• 4 cups vegetable broth
• 1/2 tsp dried thyme
• 1/4 tsp ground nutmeg
• Salt and pepper, to taste

For the Finishing Touch:

• 1 package (16 oz) potato gnocchi
• 1 cup baby spinach (optional but lovely 🌿)
• 1/2 cup heavy cream (or coconut cream for a dairy-free version)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• 1 tsp chopped fresh sage or 1/2 tsp dried sage
• Crushed red pepper flakes (optional, for a gentle kick 🌶️)

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🥣 Step-by-Step Directions

1. Sauté Aromatics:
   Heat olive oil and butter in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
2. Add the Squash:
   Toss in your cubed butternut squash, thyme, nutmeg, salt, and pepper. Stir well to coat everything in those delicious aromatics.
3. Simmer and Soften:
   Pour in the vegetable broth, bring to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the squash is tender enough to mash easily.
4. Blend It Smooth:
   Use an immersion blender (or transfer to a regular blender carefully) and puree the soup until creamy and smooth. Return to pot if needed.
5. Add Gnocchi and Cream:
   Turn the heat to medium, add gnocchi directly into the soup, and cook for 3–4 minutes, or until the gnocchi start to float. Stir in heavy cream, Parmesan cheese, and sage.
6. Add Spinach and Adjust Seasoning:
   Add spinach and stir until wilted. Taste and adjust with extra salt, pepper, or nutmeg as desired.
7. Serve Warm and Cozy:
   Ladle the soup into bowls, top with extra Parmesan and a drizzle of olive oil. Sprinkle crushed red pepper if you like a little spice.
8. Enjoy the Moment:
   Serve with crusty bread or garlic toast for dipping — perfect for soaking up every golden drop. 🍞💛

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🥗 Nutritional Information

⏰ Prep Time: 15 minutes
🔥 Cooking Time: 30 minutes
⏳ Total Time: 45 minutes

🍽️ Servings: 4
⚡ Calories per serving: ~390

Approximate Values:

• Fat: 16g
• Saturated Fat: 7g
• Carbohydrates: 52g
• Fiber: 6g
• Protein: 9g
• Sodium: 480mg
• Sugar: 7g

This soup provides a delightful balance of fiber-rich squash, comforting carbs from the gnocchi, and creamy indulgence — perfect for those crisp autumn evenings. 🌙

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Bon appétit and happy cooking! 👩🍳🍽️