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Top down view of a bowl of butternut squash and gnocchi soup topped with crispy chickpeas and sage leaves.

Roasted Butternut Squash Gnocchi Soup

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  • Author: Catherine Perez
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American
  • Diet: Vegan


This Roasted Butternut Squash Gnocchi Soup is a bowl of creamy comforting nourishment. Easy to make and loaded with umami flavor.


  • 2 lb butternut squash
  • 2 heads of garlic
  • 1/2 large yellow onion, roughly chopped
  • 12 tbsp avocado oil
  • 8 sprigs of thyme
  • 6 leaves of sage
  • 5 cups vegetable broth
  • 1/4 cup nutritional yeast
  • 1 tsp smoked paprika
  • 1 lb mini gnocchi
  • 3 cups of lactino kale, finely chopped
  • Kosher salt to taste
  • White pepper to taste

Roasted Chickpeas

  • 1, 15 oz can of chickpeas, drained and rinsed
  • 1 tsp smoked paprika
  • 1/2 tsp fresh thyme
  • 1 tbsp avocado oil


  1. Preheat the oven to 425F. Cut the butternut squash in half then scoop out the seeds with a spoon. Cut 1/4 inch off the top of each head of garlic to expose the cloves.
  2. Place the squash and garlic bulbs cut side up in a large baking dish along with the onions then top with the thyme sprigs and sage. Use enough oil to drizzle over the squash and garlic to properly coat then sprinkle with a generous pinch of salt and white pepper. Flip the squash and garlic cut side down in the pan then place in the oven to bake for 35 minutes or until the squash is soft.
  3. Place the chickpeas in a clean kitchen towel and pat dry. Add the chickpeas to a separate sheet pan then top with the paprika, thyme, a pinch of salt and pepper then drizzle with oil. Toss to coat then place in the oven for 30 minutes, stirring half way.
  4. Once the squash and garlic are safe to handle, scoop out the flesh into a large pot. Add the onions, roasted sage and squeeze out the garlic from the bulb into the pot.
  5. Pour in the broth, nutritional yeast, and smoked paprika then stir well to combine. Bring the mixture to a simmer then use an immersion blender to blend the soup smooth.
  6. Add the gnocchi and kale then stir well to combine. Continue to simmer until the gnocchi is tender and cooked through (time will vary based on the brand of gnocchi you use). Taste and adjust the salt and pepper to your liking.
  7. To serve, portion your soup then top with the chickpeas and enjoy.


Cook time for the gnocchi will vary package to package. Using regular gnocchi will require more cook time. Always check the recommended cook times and test out a gnocchi before removing it from heat.

Roast the squash until soft. The thickness of your squash will determine your cook time. If your squash still needs cook time after 35 minutes, just place back in the oven for 5-10 minutes more until soft.

Good quality vegetable broth makes a big difference. I like to either use 1-2 cubes of bouillon cubes dissolved in water or Better Than Bouillon Paste instead.

If the broth is too thick, you can thin it out with more vegetable broth or water until it is at your desired consistency.