Roasted Butternut Squash Gnocchi Soup

Serves 1
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Directions

  1. 1Cut the butternut squash in half.
  2. 2Remove the seeds from the butternut squash.
  3. 3Place the butternut squash halves in a baking dish.
  4. 4Add chopped onion and two heads of garlic to the baking dish with the squash.
  5. 5Drizzle olive oil over the squash, garlic, and onion.
  6. 6Add thyme and sage to the baking dish.
  7. 7Roast until everything is soft and caramelized.
  8. 8Pour chickpeas onto a baking sheet.
  9. 9Add smoked paprika and salt to the chickpeas.
  10. 10Toss the chickpeas to coat them evenly.
  11. 11Roast the chickpeas until crispy.
  12. 12Scoop out the roasted squash flesh into a pot.
  13. 13Squeeze the roasted garlic cloves into the pot with the squash and onions.
  14. 14Add nutritional yeast for umami flavor.
  15. 15Pour vegetable broth into the pot.
  16. 16Blend the mixture together using an immersion blender until smooth.
  17. 17Bring the soup to a simmer.
  18. 18Stir in the gnocchi.
  19. 19Add kale to the soup.
  20. 20Cook until the gnocchi and kale are cooked through.
  21. 21Serve the soup topped with the crispy chickpeas.

Ingredients

  • 2 lb butternut squash
  • 2 heads of garlic
  • 0.5 large yellow onion, roughly chopped
  • 2 tbsp avocado oil
  • 8 sprigs of thyme
  • 6 leaves of sage
  • 5 cups vegetable broth
  • 0.25 cup nutritional yeast
  • 1 tsp smoked paprika
  • 1 lb mini gnocchi
  • 3 cups lactino kale, finely chopped
  • to taste Kosher salt
  • to taste White pepper
  • 1 can chickpeas, drained and rinsed
  • 1 tsp smoked paprika
  • 0.5 tsp fresh thyme
  • 1 tbsp avocado oil

Equipment

potknifebaking dishbaking sheettongsimmersion blenderspoon