Butternut Squash Gnocchi Soup

Butternut Squash Gnocchi Soup

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January 5, 2017

  • Prep: 10 mins
  • Cook: 1 hr
  • Yields: 6 servings


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


1Heat 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.

2Add stock, butternut squash and chili powder, stir to combine. Bring to a simmer over medium-low and cook, covered, for one hour.

3After one hour, add gnocchi, beans and kale. Cover and return to simmer for one additional hour.

4Remove from heat. Stir in lemon juice to taste.

5Serve immediately or store in the refrigerator for up to three days.

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.


Nutrition Facts

Total Fat7g
Saturated Fat2g
Total Carbohydrates57g
Dietary Fiber6g

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