Butternut Squash Gnocchi Soup

Recipes

Need an easy meal to bring a new mom?

I think we all have those seasons of our life when it seems like everyone around us has a new baby. I’m definitely in one of those seasons right now! As such, I’m getting a lot of invitations to participate in meal deliveries for the new parents. And that means I need quick-to-make and easy-to-transport meals to provide them!

In the winter, I love bringing new parents soups and stews. I transport them in 16 oz. canning jars so there’s no chance they’ll spill en route. I love this stew because the butternut squash and kale offer a mix of nourishing winter vegetables while the gnocchi still lends an element of comfort food, which we know new mamas in particular really need!

Even though it’s a vegetarian meal, I find that this soup is a welcome addition to the typical casserole rotation. But you could also toss in some shredded chicken for a mama you know is craving meat post-delivery.

This Butternut Squash Gnocchi Soup is a nourishing meal for new moms. Click To Tweet

I delivered this bundle with some shredded Parmesan cheese, ready-to-bake French bread and a batch of my Berry Walnut Lactation Cookies.

Butternut Squash Gnocchi Soup

Course Dinner
Cuisine Soups and Stews, Vegan, Vegetarian

Ingredients

  • 2 tbsp olive oil
  • 1 small onion sliced
  • 3 cloves garlic minced
  • 6 cups chicken or vegetable stock
  • 1 lb butternut squash cubed
  • 1 tbsp chili powder
  • 17 1/2 oz. potato gnocchi one package
  • 15 oz. canned cannellini beans drained (one can)
  • 2 cup chopped lacinato kale chopped (about one small bunch)
  • 2-3 tbsp lemon juice

Instructions

  1. Heat olive oil in a large pot such as a Dutch oven over medium heat. Add onions, sauté until just translucent, about five minutes. Add garlic, sauté one minute more.
  2. Add stock, butternut squash and chili powder, stir to combine. Bring to a simmer over medium-low and cook, covered, for one hour.
  3. After one hour, add gnocchi, beans and kale. Cover and return to simmer for one additional hour.
  4. Remove from heat. Stir in lemon juice to taste.
  5. Serve immediately or store in the refrigerator for up to three days.

Recipe Notes

Garnish with shaved Parmesan cheese, if desired.

Can easily be made in a slow cooker. Either use a slow cooker with a stove top-safe base for sautéing the onions or transfer the sautéed onions to the slow cooker from another pan.

The flavors will further develop when stored in the fridge for up to three days, which is great if you're planning to package it up and bring it to a new mom!

Great paired with a loaf of crusty bread.

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