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