# Components:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 2 cups baby spinach (optional)
→ Gnocchi
07 - 1 lb potato gnocchi (store-bought or homemade)
→ Broth & Seasonings
08 - 6 cups low-sodium vegetable broth
09 - 1 tbsp olive oil
10 - 1 tsp dried thyme
11 - 1 tsp dried sage
12 - 1/2 tsp ground black pepper
13 - 1/2 tsp salt, adjusted to taste
14 - Pinch of red pepper flakes (optional)
→ Garnishes
15 - 1/4 cup grated Parmesan cheese or vegetarian alternative
16 - 2 tbsp fresh parsley, chopped
# Directions:
01 - Warm olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened.
02 - Incorporate minced garlic and sauté for 1 minute until fragrant.
03 - Add cubed butternut squash, dried thyme, dried sage, salt, black pepper, and optional red pepper flakes. Stir to evenly coat the vegetables.
04 - Pour in vegetable broth, bring to a boil, then reduce heat and simmer uncovered for 15 minutes until squash is tender.
05 - Use an immersion blender to partially purée the soup, leaving some texture. Alternatively, blend half the soup then return to the pot.
06 - Add gnocchi and simmer for 3 to 4 minutes until they float and are cooked through.
07 - Stir in baby spinach and cook for about 1 minute until wilted.
08 - Taste the soup and adjust salt and pepper as needed.
09 - Ladle into bowls and garnish each serving with grated Parmesan and chopped parsley.
