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To create the perfect savory butternut squash gnocchi soup, gather these ingredients: - 1 medium butternut squash, peeled and cut into 1-inch cubes - 2 tablespoons olive oil, divided - 1 small onion, finely diced - 2 garlic cloves, minced - 4 cups vegetable broth - 1 teaspoon dried thyme - 1 teaspoon dried sage - 1/2 teaspoon ground nutmeg - Salt and freshly ground black pepper to taste - 1 package (16 oz) potato gnocchi - 1 cup kale, chopped into bite-sized pieces - 1/2 cup heavy cream (optional for a creamier soup) - Fresh parsley, chopped, for garnish You can easily customize this recipe. Here are some substitutions: - Instead of butternut squash, use pumpkin or sweet potato for a different flavor. - Swap olive oil with coconut oil for a hint of sweetness. - Use chicken broth instead of vegetable broth for a richer taste. - If you lack fresh herbs, dried herbs work well too. Just reduce the amount slightly. - For a dairy-free option, skip the heavy cream or use coconut cream. Choosing fresh ingredients makes a big difference. Here’s how to pick the best: - Butternut Squash: Look for a firm squash with a smooth skin. It should feel heavy for its size. - Onion: Select onions that feel heavy and firm with dry, papery skin. - Garlic: Fresh garlic should have tight skin and no sprouting. - Kale: Choose vibrant green leaves. Avoid any that are wilted or yellow. - Gnocchi: Check the expiration date and choose packages that are sealed tightly. These tips will help you make a delicious soup that everyone will love. For the complete recipe, refer to the full recipe section. To start, gather all your ingredients. You'll need butternut squash, olive oil, onion, garlic, vegetable broth, thyme, sage, nutmeg, salt, pepper, gnocchi, kale, and optionally, heavy cream. Having everything ready makes cooking smoother. 1. Roast the Squash: Preheat your oven to 400°F (200°C). Take the butternut squash, peel it, and cut it into 1-inch cubes. In a bowl, mix the squash with 1 tablespoon of olive oil, salt, and pepper. Toss it well to coat. Spread the cubes on a baking sheet and roast for 25-30 minutes. They should be tender and slightly caramelized. 2. Prepare the Soup Base: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and cook it for about 5 minutes. The onion should turn translucent. Then, add minced garlic and stir for about a minute. You want to release its lovely aroma. 3. Add Broth and Spices: Carefully pour in the vegetable broth. Then, add the roasted butternut squash. Sprinkle in thyme, sage, nutmeg, salt, and pepper. Increase the heat and bring it to a gentle simmer. Let it cook for 10 minutes, mixing the flavors. 4. Blend the Soup: Use an immersion blender to purée the soup until it’s smooth. If you lack one, carefully transfer batches to a countertop blender. For texture, blend only half the soup, leaving some squash pieces. 5. Cook the Gnocchi: Pour the blended soup back into the pot and bring it to a simmer. Gently add the gnocchi and cook according to the package instructions, usually 2-3 minutes. They will float when done. 6. Add Kale and Cream: Stir in the chopped kale. If you want it creamier, add heavy cream now. Allow the soup to simmer for another 2 minutes. The kale should be tender. 7. Serve and Garnish: Ladle the warm soup into bowls. Garnish with fresh parsley for color. Enjoy this cozy dish hot! For the full recipe, check the details above. To boost the taste of your soup, try these simple tips: - Use fresh herbs. They add a bright touch to the dish. - Toast the spices in the pot before adding broth. This brings out their best flavors. - Add a splash of lemon juice. It brightens the soup and balances the sweetness of the squash. - Top with a sprinkle of cheese for a rich finish. Parmesan or feta works well. Avoid these common errors to ensure your soup shines: - Don’t rush the roasting. Roasting the squash enhances its natural sweetness. - Skip the blending step at your own risk. Blending creates a smooth texture that elevates the soup. - Forgetting to season properly can dull the flavors. Always taste as you go. - Overcooking the gnocchi can turn them mushy. Watch them closely; they cook fast. Cooking gnocchi is easy with these best practices: - Use plenty of water for boiling. This keeps the gnocchi from sticking together. - Add salt to the water. It enhances the gnocchi's flavor. - Wait for them to float. This means they are ready to eat. - Always check the package for specific cooking times. Different brands may vary. For a delicious experience, follow this advice as you make your Savory Butternut Squash Gnocchi Soup. For the complete process, refer to the Full Recipe. {{image_4}} You can easily make this soup vegan. Simply skip the heavy cream. Use coconut milk instead for a creamy texture. It adds a nice sweetness that pairs well with the squash. If you want to add protein, consider cooked chicken or sausage. Cook the protein separately, then add it to the soup before serving. This adds flavor and makes the soup heartier. You can also use plant-based sausage for a meatless option. To spice things up, add red pepper flakes or diced jalapeños. You can mix these in while cooking the soup. This adds a nice kick and balances the sweetness of the squash. Adjust the amount based on your heat preference. For the full recipe, check the details above. To store leftovers, let the soup cool down first. Then, pour it into an airtight container. You can keep it in the fridge for about three days. Make sure to seal it well to keep the flavors fresh. If you want to save some for later, freezing is a great option. To freeze the soup, let it cool completely before transferring it to freezer-safe containers. You can also use freezer bags to save space. When freezing, leave some room at the top of the container. This allows for expansion as the soup freezes. You can store it for up to three months. Just label the container with the date for easy tracking. When you’re ready to enjoy your soup again, thaw it in the fridge overnight. For quick reheating, you can microwave it. Stir it every minute to heat evenly. If you prefer, heat it on the stove over low heat. Add a splash of vegetable broth or water if it seems too thick. That will help restore the creamy texture. Enjoy your warm and delicious soup just like the first time! You can pair the soup with warm bread. A crusty baguette or soft rolls work well. A light salad also complements the dish nicely. Try a simple arugula salad with lemon vinaigrette for a fresh touch. For a heartier meal, serve it alongside roasted vegetables or a cheese platter. Yes, you can! Acorn squash or pumpkin can work as great substitutes. Both will add unique flavors. Just prepare them in the same way as butternut squash. Keep in mind that the taste may change slightly. Experiment with different squashes to find your favorite combo. To thicken the soup, you have a few options. You can blend more of the soup until smooth. Adding a small amount of cornstarch mixed with water can also help. Alternatively, include more roasted squash to enhance the thickness. If you like a creamy texture, consider adding more heavy cream. Make sure to taste and adjust the seasonings as you go. In this blog post, we explored the key ingredients and step-by-step instructions for making savory butternut squash gnocchi soup. I shared tips for selecting fresh ingredients and advice on flavor enhancement. We also discussed variations like vegan options and protein additions. Remember, cooking is about fun and trial. Avoiding common mistakes can make a big difference. Enjoy trying this recipe, and don’t hesitate to customize it to fit your taste. Ultimately, cooking brings joy to the table.

Savory Butternut Squash Gnocchi Soup

Warm up with a bowl of savory butternut squash gnocchi soup that’s perfect for chilly days! This delicious recipe combines roasted butternut squash, aromatic herbs, and tender gnocchi for a comforting meal. With easy step-by-step instructions, you'll have this tasty soup ready in no time. Don't miss out on making this cozy dish—click through to explore the full recipe and bring a taste of fall to your table!
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Ingredients
  

1 medium butternut squash, peeled and cut into 1-inch cubes

2 tablespoons olive oil, divided

1 small onion, finely diced

2 garlic cloves, minced

4 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon dried sage

1/2 teaspoon ground nutmeg

Salt and freshly ground black pepper to taste

1 package (16 oz) potato gnocchi

1 cup kale, chopped into bite-sized pieces

1/2 cup heavy cream (optional for a creamier soup)

Fresh parsley, chopped, for garnish

Instructions
 

Roast the Squash: Preheat your oven to 400°F (200°C). In a mixing bowl, combine the cubed butternut squash with 1 tablespoon of olive oil and a generous pinch of salt and pepper. Toss until all pieces are well-coated. Spread the squash in a single layer on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and lightly caramelized around the edges.

    Prepare the Soup Base: In a large pot over medium heat, warm the remaining tablespoon of olive oil. Once hot, add the diced onion and sauté for about 5 minutes until the onion becomes translucent. Then, add the minced garlic and sauté for an additional minute, stirring frequently, until fragrant.

      Add Broth and Spices: Carefully pour in the vegetable broth, then add the roasted butternut squash to the pot. Sprinkle in the dried thyme, sage, ground nutmeg, and season with salt and pepper to taste. Increase the heat to bring the mixture to a gentle simmer. Let it cook for 10 minutes, allowing the flavors to meld beautifully.

        Blend the Soup: Using an immersion blender, purée the soup until it’s smooth. If you don't have an immersion blender, carefully transfer batches of the soup to a countertop blender. For a chunkier texture, you could blend only half the soup and leave some squash pieces intact for added texture.

          Cook the Gnocchi: Pour the blended soup back into the pot and bring it to a simmer once again. Gently add the gnocchi, cooking according to the package instructions—typically around 2-3 minutes—until they float to the surface, indicating they are cooked through.

            Add Kale and Cream: Stir in the chopped kale and, if you’re opting for a creamier texture, add the heavy cream at this stage. Allow the soup to simmer for an additional 2 minutes, or until the kale has softened and is tender.

              Serve and Garnish: Ladle the warm, savory soup into bowls. Garnish with freshly chopped parsley for a pop of color and freshness. Enjoy this comforting dish while it’s warm!

                Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4