Creamy butternut squash gnocchi topped with crispy sage leaves and butter sauce

Roasted Butternut Squash Gnocchi Soup

by

Creamy, cozy, and full of fall flavor

Bring warmth to your table with this Roasted Butternut Squash Gnocchi Soup, a creamy, dreamy bowl that tastes like autumn in every bite. Velvety roasted butternut squash blends perfectly with pillowy gnocchi, caramelized onions, and a touch of garlic for a soup that’s both cozy and satisfying. It’s rich enough for a main dish but light enough to enjoy as a starter — and it all comes together in just one pot! Perfect for chilly evenings, holiday dinners, or meal prep lunches, this recipe delivers comfort, flavor, and elegance in every spoonful. Top with crispy sage leaves or parmesan for a gourmet finish. Cozy, nourishing, and totally irresistible! 🧡

Time Breakdown

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Servings: 4

Ingredients List

Flat lay of pumpkin pasta sauce ingredients including pumpkins, herbs, cream, cheese, garlic, and olive oil on marble surface

For the Roasted Squash:

  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 1 tablespoon olive oil
  • Salt & pepper to taste

For the Soup:

  • 1 tablespoon butter or olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups low-sodium vegetable or chicken broth
  • 1 cup milk or half-and-half (use unsweetened almond milk for lighter option)
  • 1 package (16 oz) potato gnocchi
  • ¼ teaspoon nutmeg
  • ¼ teaspoon smoked paprika (optional)
  • ¼ cup grated parmesan cheese (plus extra for serving)
  • Fresh sage leaves for garnish

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Baking sheet
  • Large pot or Dutch oven
  • Blender or immersion blender
  • Wooden spoon or spatula
  • Measuring cups & spoons
  • Ladle

Step-by-Step Beginner-Friendly Instructions

  1. Roast the squash: Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender and lightly caramelized.
  2. Sauté aromatics: In a large pot, melt butter over medium heat. Add onion and garlic; cook for 3–4 minutes until fragrant and golden.
  3. Blend the base: Add roasted squash and broth to the pot. Use an immersion blender (or transfer to a blender) and puree until smooth and creamy.
  4. Simmer the soup: Stir in milk, nutmeg, and smoked paprika. Bring to a gentle simmer.
  5. Add gnocchi & finish: Drop gnocchi directly into the soup and cook for 3–4 minutes until they float. Stir in parmesan, taste, and adjust seasoning. Serve hot with crispy sage and extra cheese.

Pro Tips

  • Texture Boost: Roast squash until edges caramelize — that’s where the deep flavor comes from!
  • Make Ahead: Soup can be made up to 2 days ahead; add gnocchi just before serving for best texture.
  • Vegan Option: Use plant milk, vegan butter, and skip cheese — it’s still deliciously creamy.
  • Serving Idea: Pair with crusty bread or a harvest salad for a full fall meal.

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 bowl33011g45g12g5g8g