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Butternut Squash Gnocchi Soup

A Bowl of Butternut Squash Gnocchi Soup
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This comforting Butternut Squash Gnocchi Soup is a delicious and easy-to-make autumn meal. Tender gnocchi swim in a creamy butternut squash broth, creating a flavorful and satisfying soup perfect for a chilly evening.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 4 cups vegetable broth
  • 1 cup water
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (17.6 ounce) package gnocchi
  • 1/2 cup heavy cream
  • Fresh sage leaves, for garnish (optional)
  • Grated Parmesan cheese, for garnish (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
  2. Add the butternut squash, vegetable broth, water, sage, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the butternut squash is tender.
  3. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend until smooth. Return the soup to the pot.
  4. Stir in the gnocchi and cook according to package directions, usually about 3-5 minutes, or until the gnocchi are tender and float to the surface.
  5. Stir in the heavy cream and heat through. Do not boil.
  6. Ladle the soup into bowls and garnish with fresh sage leaves and grated Parmesan cheese, if desired. Serve immediately.

Notes

For a vegan version, substitute the heavy cream with cashew cream or coconut cream.

Find it online: https://mommymademeals.com/butternut-squash-gnocchi-soup/