Creamy Sunshine Squash Soup with Gnocchi & Spinach

Name: Creamy Sunshine Squash Soup with Gnocchi & Spinach
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4-6
Ingredients: 1 medium orange sunshine squash (about 1.5–2 lb / 700–900 g) (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.); 1 tbsp olive oil; Pinch of kosher salt; 3 tbsp unsalted butter; 1 medium red onion, diced; 2 shallots, minced; 3 garlic cloves, minced; 2 tsp fresh thyme leaves; 4 cups vegetable or chicken stock; 1 cup full-fat coconut milk (well shaken); 1 tsp freshly cracked black pepper; ½ tsp 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); ¼ cup toasted pecans, roughly chopped; 2 tbsp toasted pumpkin seeds (pepitas); Micro arugula or baby spinach leaves; Pomegranate arils; CopperBond 5QT Dutch Oven; OvenBond Quarter Sheet Pan with Rack; Provisions Stainless Steel Mixing Bowls; Provisions Chef’s Tools

Creamy Sunshine Squash Soup with Gnocchi & Spinach

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

Servings

4-6

Prep Time

15 minutes

Cook Time

55 minutes

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 flavors 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

For the roasted squash purée

1 medium orange sunshine squash (about 1.5–2 lb / 700–900 g) (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.)
1 tbsp olive oil
Pinch of kosher salt

For the soup base

3 tbsp unsalted butter
1 medium red onion, diced
2 shallots, minced
3 garlic cloves, minced
2 tsp fresh thyme leaves
4 cups vegetable or chicken stock
1 cup full-fat coconut milk (well shaken)
1 tsp freshly cracked black pepper
½ tsp 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 toppings

¼ cup toasted pecans, roughly chopped
2 tbsp toasted pumpkin seeds (pepitas)
Micro arugula or baby spinach leaves
Pomegranate arils

Directions

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.