1/2cupheavy cream or milk,(coconut milk for dairy-free)
1/3cupgrated parmesan cheese,(optional if dairy-free)
fresh spinach,a little or a lot
Seasonings
1pinchsalt and pepper, to taste
1tspeach, oregano, onion powder, garlic powder
1sprigfresh thyme
Instructions
In a large soup pot heat oil and add in onion and garlic. Sauté for about 2 minutes until fragrant and onions are translucent. Add in spices (oregano, onion and garlic powder) and season with salt and pepper to taste.
Add tomato sauce, vegetable broth, gnocchi and butternut squash. Give it a quick stir and top with a sprig of fresh thyme. Cover and simmer for 10-12 minutes or until the butternut squash has softened.
Turn heat off and add in cream/ milk, parmesan cheese and fresh spinach. Stir to combine. Cover and allow the spinach to wilt before serving (2-3 minutes).
Remove thyme sprig and serve with fresh ground pepper and parmesan cheese.