Ingredients

The following ingredients have 6 Servings
  • 1 tbsp olive oil
  • 1 small white onion or shallot, (diced)
  • 2 cloves garlic, (minced)
  • 25 oz tomato sauce (pasta sauce)
  • 28 oz vegetable broth
  • 12 oz gnocchi
  • 2 cups frozen butternut squash, (cubed)
  • 1/2 cup heavy cream or milk, ((coconut milk for dairy-free))
  • 1/3 cup grated parmesan cheese, ((optional if dairy-free))
  • fresh spinach, (a little or a lot)
  • 1 pinch salt and pepper, (to taste)
  • 1 tsp each, oregano, onion powder, garlic powder
  • 1 sprig fresh thyme

Instruction

  • In a large soup pot heat oil and add in onion and garlic. Sauté for about 2 minutes until fragrant and onions are translucent. Add in spices (oregano, onion and garlic powder) and season with salt and pepper to taste.
  • Add tomato sauce, vegetable broth, gnocchi and butternut squash. Give it a quick stir and top with a sprig of fresh thyme. Cover and simmer for 10-12 minutes or until the butternut squash has softened.
  • Turn heat off and add in cream/ milk, parmesan cheese and fresh spinach. Stir to combine. Cover and allow the spinach to wilt before serving (2-3 minutes).
  • Remove thyme sprig and serve with fresh ground pepper and parmesan cheese.