Roasted Butternut Squash Gnocchi Soup

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

2 lb butternut squash

2 heads of garlic

1/2 large yellow onion, roughly chopped

1-2 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

1, 15 oz can of chickpeas, drained and rinsed

1 tsp smoked paprika

1/2 tsp fresh thyme

1 tbsp avocado oil

Directions

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.

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.

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.

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.

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.

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.

To serve, portion your soup then top with the chickpeas and enjoy.