Roasted Butternut Squash Gnocchi Soup
Learn how to make delicious Gnocchi Butternut Squash Soup
Ingredients
- 1 large Butterscotch
- 1 cup of Gnocchi
- 1 tablespoon olive oil plus more for drizzling
- 1/4 cup of onion
- 1 teaspoon salt
- 3 cloves garlic pressed or minced
- ⅛ tsp ground nutmeg
- Scallion
- 1 scotch bonnet pepper
- 2 large carrots
- 1/4 cup of sweet pepper
- 1 pack of pumpkin flavored soup mix
- 6 cups of water
- 1 tbsp of Complete Seasoning
- 1 hand thyme
- 4 pimento seeds
- 4 tbsp of season blend( red pepper flakes adobo, black pepper. salt. cayenne. onion powder, garlic powder
Instructions
- Dice butternut Squash into medium size pieces
- Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with foil or parchment paper. Place the butternut squash on the pan and drizzle with just enough olive oil to lightly coat the squash. Rub the oil over the inside of the squash and sprinkle it with season blend.
- Chop up carrots,onions, sweet pepper and garlic and sauté them in a pot with a teaspoon of olive oil.
- After you have sautéed the vegetables then add water to the pot then the pumpkin flavored soup mix to make your broth from scratch. Add some complete seasoning and the seasoning blend. (To taste)
- When your squash is soft add it to your blender along with the broth boiling in the pot
- Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency.
- Add it back to the pot and drop in your thyme pepper and how can we forget the gnocchi! Let that boil for 5-10 mins then serve
Video
Nutrition
Serving: 4gCalories: 157kcalCarbohydrates: 27gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 511mgPotassium: 184mgFiber: 3gSugar: 3gVitamin A: 6087IUVitamin C: 15mgCalcium: 46mgIron: 2mg
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