How to Make Trader Joe’s Butternut Squash Gnocchi Soup
I hate when blogs have long irrelevant stories when all I really want is to get to the recipe or tutorial or pictures. So we’re skipping the chit chat & just jumping into things! An easy recipe (dare I say cooking hack) that only needs 4 ingredients. Here’s how to make Trader Joe’s Butternut Squash Gnocchi Soup!
Trader Joe’s Butternut Squash Gnocchi Soup!
Ingredients
- Pumpkin Butternut Squash Bisque
- Frozen Sweet Potato Gnocchi with Butter & Sage
- Sliced Cremini Mushrooms
- Chicken Broth
- Olive Oil
- Salt & Pepper
- Optional: crispy bacon crumbles for serving
Directions
This is literally one of the easiest recipe hacks using Trader Joe’s ingredients. You read it right, there are only 4 ingredients, plus a little olive oil and salt & pepper.
I cooked the butternut squash gnocchi soup in a large pot on the stove. But you can easily make it in the microwave or in a slow cooker. You can also use the ingredients in smaller or larger quantities.
If you want to make a single serving, half the ingredients & save the rest for later. You can even freeze the other ingredients together to make soup later. For a larger batch, double or triple the ingredients.
First, heat some olive oil in a large pot over medium heat. Add the entire bag of mushrooms & cook for 4-5 minutes or until they begin to brown.
Then, pour in the frozen sweet potato gnocchi, pumpkin butternut squash bisque & chicken broth. Bring it to a boil & simmer until the frozen gnocchi have cooked all the way through – they’ll begin to puff up and float.
Season with salt & pepper. I like to sprinkle a little parsley or sage on top & garnish with crumbled crispy bacon!
Trader Joe’s Butternut Squash Gnocchi Soup
Ingredients
- 20 oz Pumpkin Butternut Squash Bisque
- 1 bag Sweet Potato Gnocchi with Butter & Sage frozen
- 10 oz sliced cremini mushrooms
- 32 oz chicken broth
- 2 tbs olive oil
- salt & pepper
- crumbled bacon for serving
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the mushrooms and cook for 4-5 minutes or until they’ve started to brown.
- Add the frozen sweet potato gnocchi, pumpkin butternut squash bisque & chicken broth. Bring to a boil and simmer until the gnocchi are cooked through.
- Season with salt & pepper. Serve with crumbled bacon and your favorite herbs.
