Butternut Squash Gnocchi Soup Rich and Comforting Dish

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If you’re seeking a warm, rich dish to enjoy, you’ve found it! This Butternut Squash Gnocchi Soup is a comforting bowl of goodness. Imagine creamy soup filled with tender gnocchi, vibrant spinach, and the sweet flavor of butternut squash. It’s easy to make, satisfying, and perfect for chilly nights. Let me guide you through this delicious recipe that brings comfort and taste to your table. Ready to dive in?

Why I Love This Recipe

1. Comforting Warmth: This soup is like a warm hug on a chilly day, filled with cozy flavors that evoke the essence of fall.
2. Nutritious Goodness: Packed with butternut squash and spinach, this recipe offers a healthy dose of vitamins and minerals in every bowl.
3. Easy to Make: With simple ingredients and straightforward steps, this soup comes together quickly, making it perfect for weeknight dinners.
4. Versatile Flavor: The combination of sage and nutmeg adds a unique depth of flavor, making this soup a standout dish anytime of the year.

Ingredients

Complete Ingredient List for Butternut Squash Gnocchi Soup

For a rich and comforting soup, gather these ingredients:

– 1 medium butternut squash, peeled and diced into 1-inch cubes

– 1 tablespoon extra virgin olive oil

– 1 medium onion, finely diced

– 2 cloves garlic, minced

– 4 cups vegetable broth (homemade or store-bought)

– 1 teaspoon dried ground sage

– 1/2 teaspoon freshly grated nutmeg

– Salt and freshly cracked black pepper, to taste

– 10 ounces store-bought gnocchi

– 1 cup fresh spinach leaves, chopped

– 1/2 cup heavy cream (substitute with coconut cream for a dairy-free option)

– Fresh parsley, chopped for garnish

– Grated Parmesan cheese for serving (optional)

Substitutions for Common Ingredients

You can easily swap some ingredients for a different taste or dietary needs:

– For the butternut squash, you can use pumpkin.

– Swap the olive oil with avocado oil for a different flavor.

– Use shallots instead of onion for a milder taste.

– Coconut cream works well in place of heavy cream for a dairy-free option.

– If you dislike spinach, try kale or Swiss chard instead.

– For added protein, mix in cooked chicken or beans.

Nutritional Information Overview

This soup is not just tasty, but also nutritious. Here’s a quick overview:

– Calories: Approximately 300 calories per serving.

– Protein: Around 8 grams per serving, thanks to the gnocchi and added greens.

– Carbohydrates: Roughly 40 grams, with fiber from the butternut squash.

– Fat: About 10 grams, mostly from the olive oil and cream.

– Vitamins: Rich in Vitamin A from the squash and spinach.

– Minerals: Provides potassium and calcium, especially if you add cheese.

This butternut squash gnocchi soup is a warm hug in a bowl. Enjoy experimenting with the ingredients!

Step-by-Step Instructions

Preparation of the Base

Start by heating one tablespoon of extra virgin olive oil in a large pot over medium heat. Once the oil is hot, add one medium onion, finely diced. Sauté the onion for about five minutes. Stir it often until it becomes soft and translucent. Next, add two cloves of minced garlic and cook for one more minute. The garlic should smell fragrant and turn golden.

Now, add one medium butternut squash, peeled and diced into one-inch cubes. Pour in four cups of vegetable broth, then sprinkle in one teaspoon of dried ground sage and half a teaspoon of freshly grated nutmeg. Don’t forget a pinch of salt and freshly cracked black pepper for flavor. Raise the heat to high and bring this mixture to a gentle boil.

Cooking and Blending Process

Once boiling, turn the heat down to a simmer. Cover the pot and let it cook for about 15 to 20 minutes. You know it’s ready when the butternut squash is fork-tender. For blending, I recommend using an immersion blender for a smooth texture. Be careful of splatters! If you like some texture, blend less. You can also use a countertop blender, but do it in batches. After blending, return the soup to the pot and keep it on low heat.

Adding Gnocchi and Spinach

Now it’s time to add the gnocchi! Gently stir in 10 ounces of store-bought gnocchi. Cook for about 3 to 4 minutes, or until the gnocchi floats to the top. Next, add one cup of fresh spinach leaves, chopped, along with half a cup of heavy cream. Stir until the spinach wilts and heats through. Taste your soup and adjust the seasoning with more salt and pepper if needed.

When serving, ladle the soup into rustic bowls. You can garnish with fresh parsley and a sprinkle of grated Parmesan cheese if you like. Enjoy this rich and comforting dish!

Tips & Tricks

Best Practices for Cooking with Butternut Squash

When cooking with butternut squash, choose a firm squash. A firm squash has a rich flavor and smooth texture. To peel it easily, use a vegetable peeler. Cut the squash into even cubes. This helps it cook evenly.

Roasting butternut squash enhances its natural sweetness. Toss the cubes in olive oil and roast at 400°F for 25 minutes. This step adds depth to your soup.

Achieving the Perfect Soup Texture

For a smooth soup, blend until creamy. Use an immersion blender directly in the pot. If you want some texture, blend less. Leave a few chunks for a heartier feel.

Always taste and adjust seasoning after blending. Adding salt or pepper at this stage helps balance flavors. If the soup is too thick, add more broth or water.

Recommendations for Serving and Pairing

Serve the soup in rustic bowls for a cozy feel. A swirl of cream on top adds a nice touch. Garnish with fresh parsley for color and flavor.

Pair the soup with crusty bread. It’s perfect for dipping. For a brighter note, serve with a side salad. A simple green salad with lemon dressing works well.

Variations

Dairy-Free Adaptations

You can easily make this soup dairy-free. Swap out heavy cream for coconut cream. This change gives the soup a rich, creamy feel without dairy. You can also use almond milk or cashew cream for a lighter option. Both alternatives keep the flavor while making it safe for those who avoid dairy.

Alternative Protein Additions

Want to add protein? You can toss in cooked chicken or turkey. Shredded rotisserie chicken works well. For a vegetarian choice, add cooked lentils or chickpeas. They boost protein and add nice texture. You can also use tofu for a plant-based option. Just make sure to cube it and add it during the cooking phase.

Seasonal Ingredient Swaps

You can play with ingredients based on the season. In the fall, add in some roasted apples or pears for sweetness. In the winter, try adding kale or Brussels sprouts for a heartier dish. Fresh herbs like thyme or rosemary can add a nice touch in spring. Feel free to get creative and mix in your favorite seasonal veggies.

Storage Info

How to Store Leftover Soup

Storing leftover butternut squash gnocchi soup is easy. First, let the soup cool to room temperature. Then, pour it into an airtight container. Make sure to leave some space at the top. This allows for expansion. Label the container with the date. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option.

Reheating Methods

Reheating soup can be simple and quick. You can use the stovetop or microwave. For the stovetop, pour the soup into a pot. Heat it on medium, stirring often. This helps it warm evenly. For the microwave, use a microwave-safe bowl. Heat the soup for two to three minutes. Stir halfway through to avoid hot spots. Always check the temperature before serving.

Freezing Gnocchi Soup for Later Use

Freezing gnocchi soup is great for meal prep. First, cool the soup completely. Transfer it to a freezer-safe container. Leave some space for expansion. You can also use freezer bags. When using bags, lay them flat to save space. Label each container with the date. This soup can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge before reheating.

FAQs

What is the best way to peel butternut squash?

To peel butternut squash, first wash it well. Use a sharp knife to slice off both ends. Stand the squash upright, then carefully use a vegetable peeler to remove the skin. You can also cut the squash in half and scoop out the seeds first. This method makes peeling easier.

Can I use frozen gnocchi in the soup?

Yes, you can use frozen gnocchi in the soup. Just add them directly to the pot without thawing. They will cook in the soup and become tender. This saves time and makes meal prep easy.

How long does butternut squash gnocchi soup last in the fridge?

Butternut squash gnocchi soup lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. If you want to keep it longer, consider freezing it instead.

In this post, we explored the sweet and savory world of butternut squash gnocchi soup. We covered everything from the ingredients and their substitutions to the cooking steps and helpful tips. You learned how to achieve the perfect texture and serve your soup well. We also shared variations to fit dietary needs and storage tips for leftovers. With this knowledge, you can create a warm and hearty soup that everyone will love. Enjoy making this dish and feel the love in every spoonfu

Cozy Butternut Squash Gnocchi Soup

A warm and comforting soup made with butternut squash, gnocchi, and spinach, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 300 kcal

Ingredients

  

• 1 medium butternut squash, peeled and diced into 1-inch cubes
• 1 tablespoon extra virgin olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (homemade or store-bought)
• 1 teaspoon dried ground sage
• 1/2 teaspoon freshly grated nutmeg
• to taste salt and freshly cracked black pepper
• 10 ounces store-bought gnocchi
• 1 cup fresh spinach leaves, chopped
• 1/2 cup heavy cream (or coconut cream for a dairy-free option)
• to taste fresh parsley, chopped for garnish
• to taste grated Parmesan cheese for serving (optional)

Instructions

 

• In a large pot, heat the olive oil over medium heat. Once hot, add the finely diced onion. Sauté for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
• Add the minced garlic to the pot and sauté for an additional minute, or until the garlic is fragrant and golden.
• Carefully stir in the diced butternut squash, vegetable broth, dried sage, grated nutmeg, and a pinch of salt and pepper. Increase the heat to high and bring the mixture to a gentle boil.
• Once boiling, reduce the heat to a simmer. Cover and let it cook for about 15-20 minutes, or until the butternut squash is fork-tender.
• Using an immersion blender, blend the soup until completely smooth, being cautious of splatters. If you prefer some texture, blend less, leaving a few chunks. Alternatively, transfer the soup in batches to a countertop blender.
• Return the blended soup to the pot over low heat. Gently stir in the gnocchi and cook for 3-4 minutes, or until the gnocchi are tender and floating to the top.
• Add the chopped spinach and heavy cream to the pot, stirring until the spinach wilts and the soup is heated through. Taste and adjust seasoning with additional salt and pepper if necessary.
• Ladle the soup into bowls and garnish each serving with freshly chopped parsley and a light sprinkle of grated Parmesan cheese, if desired.

Notes

Serve with crusty bread for dipping.

Keyword butternut squash, gnocchi, soup, vegetarian

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