Creamy Sunshine Squash Soup with Gnocchi & Spinach
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.
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
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