Butternut Squash Gnocchi Soup: A Delicious Recipe

Okay, Mom Tribe, let’s talk about dinner! Specifically, let’s talk about how to make a delicious and easy Butternut Squash Gnocchi Soup that will actually get your family fed without you losing your ever-loving mind. I’m serious. This Butternut Squash Gnocchi Soup is a game-changer.

I remember the first time I made this. It was a chilly October evening, the kind where the leaves are doing that gorgeous crunchy thing, and the kids were starving after soccer practice. I needed something quick, something warm, and something… you know… vaguely healthy-ish. I had a butternut squash staring at me from the counter, and the rest, as they say, is history! It’s now a regular in our rotation, especially when I’m craving Autumn gnocchi soup.

Honestly, this Butternut Squash Gnocchi Soup has been a lifesaver on so many of those 5 PM panic nights. It’s warm, comforting, and surprisingly filling. Plus, it’s a fantastic way to sneak in some veggies, even for the pickiest eaters. Trust me; if my kids devour it, yours will too!

So, if you’re a fellow kitchen warrior looking for a new weapon in your dinner arsenal, you’ve come to the right place. Let’s get cozy and make some Butternut Squash Gnocchi Soup together!

INGREDIENTS You’ll Need:

Okay, friend, listen up! This Butternut Squash Gnocchi Soup ingredient list is SHORT because mama doesn’t have time for fancy ingredients. We need easy, we need accessible, and we need delicious. Period. Here’s what you’ll need to whip up this creamy Autumn gnocchi soup:

• 1 tablespoon olive oil – (The good stuff! Or whatever is open in your pantry. No judgment!)
• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed. – You can grab this at Target/Walmart while doing your regular grocery run. Trust me, that’s what I usually do! Don’t have fresh? Use frozen cubed butternut squash!
• 1 medium yellow onion, chopped – (Because everything starts with onion, right?)
• 2 cloves garlic, minced – (Or a spoonful of the jarred stuff, I won’t tell!)
• 4 cups vegetable broth – (Chicken broth works great too if you aren’t doing vegan!) This Butternut Squash Gnocchi Soup doesn’t have to break the bank, use whatever you have!
• 1 teaspoon dried sage – (Adds that cozy Autumn flavor!)
• 1/2 teaspoon salt – (More or less to taste, of course!)
• 1/4 teaspoon black pepper – (Freshly ground is always best, but pre-ground is fine!)
• 1 (16-ounce) package shelf-stable gnocchi – (The kind in the package, not the frozen kind for this recipe.)
• 1/2 cup heavy cream or coconut cream – (Optional, but adds a lovely richness. My family loves when I add extra cream!) For a vegan butternut squash gnocchi soup, use coconut cream.
• Optional toppings: grated Parmesan cheese, fresh parsley, toasted pumpkin seeds

Here’s a Butternut Squash Gnocchi Soup trick that saved my sanity: Buy pre-cubed butternut squash! Seriously, it’s worth the extra few bucks on those extra-crazy days. If you have leftover butternut squash, check out my post about butternut squash soup for more ideas! Store any unused squash in an airtight container in the fridge for up to 4 days.

Let’s Make it Happen!

Alright, fellow kitchen warriors, let’s get cooking! This is where the magic happens, and I promise, this Butternut Squash Gnocchi Soup is easier than it looks. I am going to walk you through how to make this easy gnocchi soup with squash.

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Your kitchen should smell amazing already!
2. Add the Squash and Broth: Add the cubed butternut squash to the pot and stir to combine. Pour in the vegetable broth, add the dried sage, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the squash is tender. This is the perfect time to fold that laundry pile!
3. Blend Until Smooth: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Be careful when blending hot liquids! If using a regular blender, work in batches and vent the lid to prevent explosions. This is where I used to mess up my Butternut Squash Gnocchi Soup – don’t make my mistake and try to blend it all at once! This can also be the moment to add spices like nutmeg or cinnamon if you are feeling festive!
4. Add the Gnocchi: Return the blended soup to the pot and bring to a simmer. Add the gnocchi and cook according to the package directions, usually about 2-3 minutes, or until they float to the surface and are tender. If you’re looking for another delicious and simple soup, check out my Spicy Black Bean Soup.
5. Stir in the Cream: Stir in the heavy cream (or coconut cream for a vegan option) and heat through. Do not boil. Taste and adjust seasonings as needed. Your Butternut Squash Gnocchi Soup should smell amazing by now!
6. Serve and Enjoy: Ladle the Butternut Squash Gnocchi Soup into bowls and top with grated Parmesan cheese, fresh parsley, and toasted pumpkin seeds, if desired. Serve immediately and watch your family devour it!

In my chaotic kitchen, this Butternut Squash Gnocchi Soup usually takes about 35-40 minutes from start to finish, including prep time. While your Butternut Squash Gnocchi Soup is doing its thing, pour yourself that well-deserved coffee! Don’t panic if your Butternut Squash Gnocchi Soup looks a little thin at first; it will thicken as it sits.

How We Love to Eat This!

Okay, so now that you’ve got this gorgeous pot of Butternut Squash Gnocchi Soup, how do you make it a meal? Here’s how we roll in my house:

The kids devour this Butternut Squash Gnocchi Soup when I serve it with grilled cheese sandwiches or crusty bread for dipping. It’s also amazing with a simple side salad with a light vinaigrette. My husband likes a sprinkle of red pepper flakes for a little kick.

This Butternut Squash Gnocchi Soup is perfect for those crazy weeknight dinners when you need something quick, easy, and comforting. It’s also great for a casual weekend lunch or even a potluck!

For a prettier presentation (because sometimes we actually care, right?), I like to drizzle a little extra cream on top and sprinkle with toasted pumpkin seeds. A sprig of fresh parsley also adds a nice touch. I often like to toast pumpkin seeds with a little cinnamon to give it a fall-inspired sweet and savory twist!

Leftovers (if there are any!) are fantastic for lunch the next day. You can also freeze this soup for up to 2 months. Just make sure to let it cool completely before freezing in an airtight container. I like to add a bit of extra broth when reheating, as the gnocchi can absorb some of the liquid. This Creamy Butternut Squash Gnocchi is a family favorite!

For a seasonal variation, try adding roasted apples or pears to the soup before blending. It adds a lovely sweetness and depth of flavor. My friend Michelle over at Creamy Butternut Squash and Gnocchi Soup – Supper With Michelle has a similar recipe, and she suggests adding some crispy prosciutto for a salty, savory element.

FAQs: Your Questions Answered

Okay, mom-to-mom, let’s tackle some of those burning questions you probably have about this Butternut Squash Gnocchi Soup. I’ve been there, I’ve messed up, and I’m here to share all the wisdom I’ve gained (mostly through trial and error!).

• Can my picky eater handle this Butternut Squash Gnocchi Soup?
  • Honestly, it depends on your picky eater. The sweetness of the butternut squash and the creamy texture usually make it a winner with kids. Try serving a small portion with something they already love, like grilled cheese, and see how it goes. You can also try pureeing a little extra to make it extra smooth if the texture is the issue.
• What if I burn my Butternut Squash Gnocchi Soup? (Asking for a friend… okay, it was me!)
  • Okay, we’ve all been there! If it’s just a little bit burned on the bottom, carefully transfer the unburned soup to a clean pot, avoiding the scorched bits. If the whole thing tastes burned, it’s probably a lost cause, sadly. But hey, we all have those nights! That’s when I order takeout and call it a win.
• Can I make this Butternut Squash Gnocchi Soup ahead for meal prep?
  • Absolutely! This soup is perfect for meal prep. Just make the soup up to the point of adding the gnocchi. Store it in the fridge for up to 3 days, and then add the gnocchi when you’re ready to serve. The gnocchi will absorb some of the liquid if you add it too early.
• Can I use frozen butternut squash?
  • Yes! Frozen butternut squash is a great shortcut. Just make sure to thaw it slightly before adding it to the pot. You might need to adjust the cooking time slightly, as frozen squash can sometimes be a bit more watery.
• Is this Butternut Squash Gnocchi Soup vegan?
  • It can be! Just use vegetable broth and coconut cream instead of heavy cream. Be sure to check the gnocchi ingredients to make sure they are vegan as well. It’s a delicious and satisfying vegan option.
• Can I add protein to this soup?
  • Definitely! Grilled chicken, sausage, or chickpeas would all be great additions. I sometimes add shredded rotisserie chicken for a quick and easy protein boost.
• What other veggies can I add?
  • Get creative! Roasted carrots, sweet potatoes, or even a handful of spinach would all be delicious in this soup. Just add them along with the butternut squash. For more tips on Butternut squash soup recipe, check out Roasted Butternut Squash Gnocchi Soup – Plant Based RD.
• My soup is too thick! What do I do?
  • Easy fix! Just add a little extra broth until you reach your desired consistency.

I got a question from a reader asking if you can use sweet potato instead of butternut squash. Absolutely! It will give the soup a slightly different flavor, but it will still be delicious. Another reader asked if you could use ricotta gnocchi instead of shelf-stable gnocchi. I haven’t tried it, but I think it would work well! Just be careful not to overcook the gnocchi, as it can become mushy.

Final Thoughts:

This Butternut Squash Gnocchi Soup is special to my family because it’s a taste of Autumn in a bowl. It’s warm, comforting, and a reminder of cozy evenings spent together. For a quick Butternut Squash Gnocchi Soup meal, this is the perfect antidote to those chaotic weeknights when you need something quick, easy, and satisfying. Plus, it’s a great way to sneak in some veggies without the kids even realizing it!

Here are my Butternut Squash Gnocchi Soup Mom Hacks:

• Pre-cubed squash is your friend! Seriously, save yourself the time and effort.
• Make a double batch and freeze half for later. Future you will thank you!
• Don’t be afraid to experiment with toppings. A little Parmesan cheese, fresh parsley, or toasted pumpkin seeds can really elevate this soup.

Here are a few family-tested Butternut Squash Gnocchi Soup variations:

• Spicy Butternut Squash Gnocchi Soup: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick.
• Apple Butternut Squash Gnocchi Soup: Add a diced apple to the pot along with the butternut squash for a sweet and savory twist.
• Coconut Curry Butternut Squash Gnocchi Soup: Use coconut milk instead of cream and add a tablespoon of curry powder for an exotic flavor.

My daughter loves the apple version, while my son prefers the spicy version. My husband is a fan of the classic, and I love them all! For other delicious variations, search for Roasted Butternut Squash Gnocchi Soup : r/GifRecipes to see what other home chefs are experimenting with!

I hope you give this Butternut Squash Gnocchi Soup a try! Don’t be afraid to make it your own and adjust it to your family’s preferences. And most importantly, don’t stress if it’s not perfect! As long as it tastes good and your family is fed, you’re winning.

So, go ahead, fellow kitchen warriors! Embrace the beautiful chaos and make some delicious Butternut Squash Gnocchi Soup. You got this! I have faith in you and I am so excited for you to make this Gnocchi soup with squash!

 

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