Cook Once--Eat Twice: Butternut Gnocchi Soup--Butternut Squash Gnocchi

I've been absolutely loving the fall weather we've been having lately.  We've been going to the park when it's dry and baking (with pumpkin) when it's wet.  I love fall!  I may have mentioned that before.

My cooking is very seasonal.  Fall and winter is the time of soups, squashes and roasted vegetable.  This recipe combines them all in a fabulous way.

I made the butternut squash gnocchi for dinner one night.  I really enjoyed it.  Unfortunately, the husband did not.  He didn't dislike it but he is not one to enjoy something like this and therefore did not eat seconds.  The kid just sat in his high chair and screamed...wouldn't even try it.  So, I had a bunch leftover.  As much as I enjoyed this I knew I couldn't finish it on my own.  

Well, when life hands you leftovers...MAKE SOUP!

This soup recipe was one I just threw together with ingredients I had on hand.  And it was delicious.  The husband gobbled it up as well.  The kid...well...he screamed again (he's in a very picky phase--I hope).

Creamy, flavorful, and full of vegetabaly goodness (yes, it's a word)--this soup will not disappoint in the flavor or health department.  The sweetness of the butternut squash pairs beautifully with the sage and nutmeg.  Yum!  

Have I mentioned I love fall?

Meal 1:

Butternut Squash Gnocchi with Garlic, Butter and Sage Sauce

serves 3 if you want to have enough leftover for the soup

-if you are cooking for more I suggest you double the gnocchi recipe

Recipe at Iowa Girl Eats

I thought about re-posting the whole recipe but decided against it.  Kristin over at Iowa Girl Eats has some wonderful pictures of the gnocchi making process.  The rest of her blog is absolutely fabulous as well--so check it out.

Note: save any leftover butternut squash puree you have to add to the soup

Meal 2:

Butternut Gnocchi Soup

Butternut Gnocchi Soup

serves 5

a balancing the table original

Ingredients:

2 tablespoons oil

1 onion, chopped

2 celery stalks, chopped

2 garlic gloves, minced

2 links Italian turkey sausage, casings removed

5 tablespoons flour

leftover squash puree from the gnocchi

4 cups milk less the amount of puree (i.e. I had 1/2 cup puree and used 3 1/2 cups milk)

2 carrots, shredded

3 cups chicken stock

3-4 cups leftover butternut squash gnocchi

1 1/2 cups fresh spinach, coarsely chopped

8 fresh sage leaves, minced

a few grates of nutmeg

Directions:

1. Heat oil in a large pot over medium heat.  Add onions and celery and saute for 5 minutes or until softened.  Add garlic and saute an addition 30 seconds, or until garlic is just lightly browned.  Add sausage and stir, breaking up sausage, until browned.

2. Whisk in the flour and allow to cook for about 1 minute.  Slowly whisk in the milk and puree.  Add carrots and stir to combine.  

3. Cook 5-10 minutes, stirring constantly until soup begins to thicken slightly.  Add stock and leftover gnocchi and stir until heated through.  Stir in spinach, sage and nutmeg and cook for an additional minute, or until spinach is just lightly wilted.  

4. Serve and enjoy!

What the husband thinks: That this soup was amazing.  I tell you, it wasn't that he didn't like the butternut squash gnocchi.  He just didn't like it with just the butter sauce.  He LOVED it in the soup.

What the kid ate: a dinner roll. *shaking head*