Golden roasted squash soup with nutty brown butter, and pillowy gnocchi come together in a bowl that's equal parts cozy and comforting. It's rich without being heavy and filled with the flavours of fall.
We found these beautiful orange sunshine squash at our local farmers' market and couldn't resist turning them into something special. The best part? Most of the work is hands-off roasting and simmering, leaving you to enjoy the warm, inviting aromas filling your kitchen.
Jump to:
Why We Love This Recipe
- Deep, nutty flavour: Brown butter adds a layer of richness that pairs beautifully with squash.
- Simple yet elegant: A few humble ingredients come together in a dish that feels restaurant-worthy.
- Comforting and nourishing: Creamy squash, tender gnocchi, and greens make it hearty without being too heavy.
Spotlight on Orange Sunshine Squash
Orange Sunshine Squash is a vibrant variety of kabocha squash, sometimes called Japanese pumpkin. Unlike the more common green-skinned kabocha, this one has bright orange skin and a slightly creamier, milder and stringless flesh. Its natural sweetness and nutty flavour make it perfect for soups, purées, and roasting.
- Family: Belongs to the kabocha squash family.
- Flavour profile: Sweet, nutty, and slightly earthy, with a dense yet creamy texture.
- Nutrition: Rich in vitamin A, beta-carotene, fiber, and antioxidants. Also a good source of vitamin C and potassium, making it both delicious and nourishing.
- Storage: Whole squash keeps well in a cool, dry place for 1-2 months. Once cut, wrap and refrigerate for up to 5 days.
- Substitutions: If you can't find Orange Sunshine Squash, substitute with other kabocha varieties, red kuri squash, buttercup squash, or butternut squash. Each offers a similar sweetness and texture.
Ingredients
Roasted Squash Purée
- Squash
- Olive oil
- Kosher salt
Soup Base
- Unsalted butter
- Red onion
- Shallots
- Garlic cloves
- Fresh thyme leaves
- Vegetable or chicken stock
- Coconut milk
- Black pepper
- Kosher salt
- Frozen potato gnocchi
- Baby spinach
- Frozen peas
Toppings
- Toasted pecans
- Pepitas
- Micro arugula or baby spinach leaves
- Pomegranate arils
- red pepper flakes, optional
See the recipe card below for exact quantities.
Instructions
Roast the Squash
Preheat oven to 400°F (200°C).
Halve the squash, scoop out seeds (save to roast later if you like). Brush cut sides with olive oil and sprinkle lightly with salt.
Place cut-side down on a parchment-lined baking sheet. Roast 35-45 minutes or until flesh is tender and caramelized.
Scoop flesh into a bowl and purée with an immersion blender until smooth. Set aside. You can also use a blender or food processor to purée the flesh.
Build the Brown Butter Base
In a 5 qt Dutch oven, melt the butter over medium heat. Cook until it foams and turns golden brown with a nutty aroma (see Tips).
Add the onion and shallots with a small pinch of salt. Sauté 6-8 minutes, stirring occasionally, until softened and lightly caramelized. Note: Use a light hand with the salt here since most stocks already contain sodium. You can always adjust the seasoning later.
Stir in the garlic and thyme, cooking 1-2 minutes until fragrant.
Assemble the Soup
Stir in the roasted squash purée and stock. Bring to a simmer and cook for 10 minutes.
Add the frozen gnocchi straight into the pot, stirring occasionally. Cook 4-5 minutes. At this stage, the base will start to thicken.
Stir in the peas, then add the coconut milk. Simmer 5-6 minutes.
Fold in the spinach just before serving so it wilts but stays bright green. Taste and adjust seasoning if needed.
Plate and Garnish
Ladle into wide bowls. Top with arugula microgreens, pomegranate arils, pecans, and pepitas
Tips, Substitutions & Serving Suggestions
- Squash substitutions: If you can't find Orange Sunshine Squash, substitute with other kabocha varieties, red kuri squash, buttercup squash, or butternut squash. Each offers a similar sweetness and texture.
- Protein boost: Add shredded rotisserie chicken, crumbled spicy Italian sausage, or chickpeas for extra protein.
- Serving idea: It pairs beautifully with crusty sourdough bread, garlic toast, or a simple green salad.
FAQs
Yes! Prepare the soup up to 2 days in advance and refrigerate it in an airtight container. Reheat gently on the stovetop, adding the spinach just before serving for the freshest flavour and colour. Add extra stock if the soup is too thick for your liking.
A: Yes, but for the best results, freeze before adding the spinach. Reheat, then stir in fresh spinach just before serving.
Definitely. The brown butter adds richness, but you can use olive oil or dairy-free butter alternatives. Keep the coconut milk for creaminess.
A: It's hearty enough to be called a stew, thanks to the gnocchi and vegetables, but the stock is silky and spoonable like a soup.
Other fall soup recipes to love:
- Autumn Wonton Soup
- Butternut Squash and Ginger Soup
- Savoy Cabbage Roll Soup (with Spinach and Beans)
- Honeynut Squash Soup
Equipment used to make this Squash Soup with Gnocchi recipe: I roasted the squash on my Hestan Culinary OvenBond ¼ Sheet Pan, its 18/10 stainless steel exterior and aluminium core provide responsive heat conduction; heating and cooling quickly for precise roasting. Then puréed it smooth in the Provisions Mixing Bowl. Cooked the soup in the CopperBond Dutch Oven on induction, offering precise heat control and even cooking, using the Chef's Tools to stir, whisk, and ladle the soup effortlessly, for a one-pot meal that looks as stunning on the table as it tastes.
Save 20% off any Hestan item when you shop using any of my links and enter the code: ZIMMY20. (The additional 20% discount is not available during promotional periods). Made in collaboration with Hestan Culinary. All opinions in this post are always my own.
📖 Recipe
Creamy Sunshine Squash Soup with Gnocchi & Spinach
Ingredients
- Roasted squash purée
- 1 medium orange sunshine squash about 1.5-2 lb / 700-900 g
- 1 tablespoon olive oil
- Pinch of kosher salt
Soup base
- 3 tablespoon unsalted butter
- 1 medium red onion diced
- 2 shallots minced
- 3 garlic cloves minced
- 2 teaspoon fresh thyme leaves
- 4 cups vegetable or chicken stock
- 1 cup full-fat coconut milk well shaken
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon kosher salt adjust to taste
- 1 package 500 g frozen potato gnocchi (do not thaw)
- 2 cups baby spinach chopped
- 1 cup frozen peas no need to thaw
For the toppings
- ¼ cup toasted pecans roughly chopped
- 2 tablespoon toasted pumpkin seeds pepitas
- Micro arugula or baby spinach leaves
- Pomegranate arils
Instructions
Roast the Squash
- Preheat oven to 400°F (200°C).
- Halve the squash, scoop out seeds (save to roast later if you like). Brush cut sides with olive oil and sprinkle lightly with salt.
- Place cut-side down on a parchment-lined baking sheet. Roast 35-45 minutes or until flesh is tender and caramelized.
- Scoop flesh into a bowl and purée with an immersion blender until smooth. Set aside. You can also use a blender or food processor to purée the flesh.
Build the Brown Butter Base
- In a 5 qt Dutch oven, melt the butter over medium heat. Cook until it foams and turns golden brown with a nutty aroma (see Tips).
- Add the onion and shallots with a small pinch of salt. Sauté 6-8 minutes, stirring occasionally, until softened and lightly caramelized. Note: Use a light hand with the salt here since most stocks already contain sodium. You can always adjust the seasoning later.
- Stir in the garlic and thyme, cooking 1-2 minutes until fragrant.
Assemble the Soup
- Stir in the roasted squash purée and stock. Bring to a simmer and cook for 10 minutes.
- Add the frozen gnocchi straight into the pot, stirring occasionally. Cook 4-5 minutes. At this stage, the base will start to thicken.
- Stir in the peas, then add the coconut milk. Simmer 5-6 minutes.
- Fold in the spinach just before serving so it wilts but stays bright green. Taste and adjust seasoning if needed.
Plate and Garnish
- Ladle into wide bowls. Top with arugula microgreens, pomegranate arils, pecans, and pepitas
💬Tried this recipe?
- We'd LOVE it if you left a rating and review. Your feedback helps others… and it would really make our day!
Leave a Reply