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Butternut Squash Gnocchi Soup

Course Dinner
Cuisine Soups and Stews, Vegan, Vegetarian


  • 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


  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.