Slow Cooker Butternut Squash & Gnocchi Soup

This recipe will have people from everywhere screaming, "It's not even fall yet!" whilst season-shaming you. But you'll know the truth -- it might as well be fall all year round when you're cozying up in your favorite pair of pajamas and savoring the velvety taste of this slow-cooker masterpiece.

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Servings: 6

Prep Time: 00:30

Cook Time: 04:30


1 2 yellow onions, diced

2 2 2 garlic cloves, minced

4 cups vegetable broth (preferably salted)

1 tsp salt

2 tsp dried basil

2 tsp italian seasoning

1 bay leaf

3 tbsp cornstarch, dissolved in 2 tbsp of water

1/2 can coconut milk

3 tbsp liquid aminos

1 lb package of gf mini gnocchi (can be subbed for traditional gnocchi)

3 cups baby spinach

optional toppings:

cayenne pepper

chopped sundried tomato

fresh basil


1Place the first 10 ingredients in the slow cooker and mix together. Cook on high for 4 hours.

2Once the 4 hours are up, take 2 cups worth of just the cooked squash, carrots, onions, and celery (drained of all liquid) and mix in a blender until smooth. Pour blended vegetables back into the slow cooker.

3Add the cornstarch mixture, can of coconut milk, liquid aminos, and gnocchi. Stir and cover for about 30 min until the soup has thickened and the gnocchi is soft.

4With oven mitts, remove the slow cooker from heat and stir in the spinach until wilted.

5Top with a small pinch of cayenne, sundried tomato and/or basil and enjoy immediately!

Additional Notes

Note: taste the soup before serving and add any amount of salt that is needed.

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