Butternut Squash & Gnocchi Soup

This recipe comes together quickly and is perfect when you want something cozy to warm you up from 🍁 autumn all the way through ❄️ winter.

Ingredients:

1 cup cubed butternut squash

1/2 onion, sliced

1 Tbsp olive oil

3/4 cup vegetable broth

4 cloves garlic, minced

1/4 cup nooch

1 tsp dried parsley

Salt and pepper to taste

1/4 plain oat milk

1 - 16 oz package of gnocchi

Another Tbsp olive oil

Garlic salt, to taste

Preheat oven to 450f. Add butternut squash cubes and sliced onion to the baking sheet in a single layer. Drizzle olive oil and toss the vegetables to coat. Roast in the oven for about 20 minutes, until the squash is soft and browned on the edges.

In a medium pot, boil water and cook gnocchi according to package directions.

While your gnocchi is boiling, add roasted butternut squash and onions to a blender, along with broth, nooch, parsley, and oat milk. Blend until very smooth. Add salt and pepper to taste if desired.

Bring a pan to medium heat. Add olive oil and toss in gnocchi. Sauté gnocchi until they get a little color on the edges and firm up just a little. Sprinkle them with a bit of garlic salt, then set aside.

In a saucepan, pour in the butternut squash soup. Heat on low, stirring frequently for about 5 minutes. Stir in the gnocchi, then serve.

Sprinkle some parsley on top if desired

Recipe by: Leigh Saluzzi, VP of the Board