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TIME

Prep: 20 mins

Cook: 20 – 25 mins

Total: 40 mins

Cuisine: American

NUTRITIONAL FACTS

Calories: 312

Fat: 6.5g

Carbs: 48g

Protein: 6.5g

T​his is the first post in my new apartment! Yay me! Whoohoo!

Anyway, moving on to the important bit of this post: Squash Soup with Gluten-free Gnocchi.

Let me tell you that this was the most delicious, silky smooth, creamy squash soup I’ve ever had. Really tho. Amazing.

First, we marinated the squash. I’d never done that before but we ran out of time to cook it in the oven so we put it in the fridge with some olive oil and spices and a little salt.

Then, I roasted the squash at 350F until I could easily pierce through the skin.

Once that was done, I moved on to the gnocchi. Who knew making gnocchi was so easy? I didn’t. I had mashed potatoes leftover so I used those instead of making a new batch.

Gnocchi basically is mashed potatoes and flour and salt. Then you boil them.

Back to the soup. Once cooled a little, we removed most of the rind and stuck it in the blender with some bone broth stock and milk and butter chicken seasoning.

We had some leftover chicken so we cut that up and added it to the pot with the squash soup and gnocchi.

Top with some chili crisp? Absolutely smacking.

If you liked this recipe, be sure to subscribe! I’d love to see what you made! Tag me @livbreaksthekitchen on Instagram.

Squash Soup with Gluten-Free Gnocchi

An excellent choice for cool autumn nights!

INGREDIENTS

  • 1 cup gluten-free flour

  • 2 Cups Mashed Potatoes

  • 1/2 Tsp. Xantham Gum or Guar Gum

  • 1 Butternut Squash

  • 1 Tsp Butter Chicken Seasoning

  • 1 Tbsp Boullion stock

  • 1/4 Cup Butter

  • 1 Tsp Brazilian Steak Seasoning

  • 1/2 Tsp. Salt

  • 1-2 Cups Milk depending on how thick you like your soup

  • Optional: 1 Tsp Chili Crisp

  • Optional: 1 chicken breast, cubed and sautee’d

GUIDE / INSTRUCTIONS

  • Heat oven to 350 F or 180 C and grease 1 baking sheet. 

  • Cut Butternut squash into large chunks and place onto pan. Insert into oven. When skin is easily pierced, you can take it out. Let cool for 10 minutes.

  • While the squash is cooking, take the mashed potatoes and flour and xantham gum and mix together to make a ball. If it is still sticky, add more flour.

  • Once you can touch the dough without it sticking to your fingers, start rolling it into 1/2 an inch logs. Let rest for a couple of minutes then cut into 1 inch pieces.

  • Boil water in a large pot. Once it has a rolling boil, add the gnocchis until they float. Remove with a slotted spoon.

  • Once all the gnocchi has been cooked and the squash is now cool, blend the squash with the milk, boillion, butter chicken spices, and brazilian steak seasoning. Add back into the pot with the optional chicken and gnocchi.

  • Bring back to a boil and serve. Top with chili crisp and toasted pumpkin seeds. Enjoy!

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