Autumn Harvest Gnocchi Soup
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Looking for the perfect soup to welcome the fall? Well, this is that soup. A warm and filling soup with butternut squash, carrots, spinach and gnocchi, this one is a regular in my autumn and winter rotation.
Ingredients
- 8 Garlic Cloves
- 1 large carrot
- 1 Yellow onion
- 2 cans Cannellini Beans – 14.5 Oz
- 2 containers (4 cups ea.), Reduced Sodium Vegetable Broth
- Private Selection Gnocchi 1 pack 16 oz
- 2 tbsps Olive oil
- 1 cup Greek Yogurt Plain Nonfat
- 1 can pumpkin puree
- 6 oz baby spinach
- 1 frozen bag of butternut squash, 10 oz size
- 2 tablespoon tomato paste
- 1 teaspoon rosemary
- 1 teaspoon sage
- 3 teaspoons salt
- 2 teaspoons black pepper
- 3 oz grated parmesan cheese , plus another 3 to serve
- 1/2 unsweetened original almond milk
- Finely dice or process your carrot in a good processor. You want really small pieces so they cook completely.
- Mince your onions and saute them in the olive oil with your carrot in a large pot, on medium-high heat, for 6-8 minutes.
- Mince your garlic and add to the pot, cooking for an additional minute. Add your tomato paste and continue cooking for another 2 minutes or so.
- Add your vegetable broth, canned pumpkin, cannellini beans, rosemary, salt, pepper and sage and bring to a boil.
- Add the frozen butternut squash and once your soup is boiling again. Reduce to a simmer and cook for 15 minutes.
- Add your spinach, working in batches if needed, and cook until all the leaves are nicely wilted.
- Now bring your soup back up to a boil and add your gnocchi. Cook for about 6 minutes, or until the gnocchi are tender.
- Take your soup off the heat and add 3 oz of shredded parmesan cheese. Add the milk and mix. Wait at least 30 mins for the soup to begin to cool down, then scoop about a cup of soup into a bowl.
- Place the greek yogurt in the bowl with the soup and whisk together. Pour this back into your soup and stir well until mixed, then serve with half an oz of shredded parmesan cheese topping each bowl.
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