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.