1 large butternut squash peeled and cubed (8 cups)
1 large onion diced
3 medium parsnips diced
1 tbsp minced garlic
8 cups vegetable broth
3 cups cubed yellow squash
2 – 14.5 oz cans diced tomatoes
2 tsp chopped fresh rosemary
½ tsp ground black pepper
1-2 tsp salt (or to taste)
1- 16oz package gnocchi (regular or gluten free)
Topping:
1 cup panko bread crumbs (or use gluten free)
½ tsp garlic powder
½ tsp salt
½ tsp dried parsley
¼ tsp dried oregano

1). In a dutch oven place the butternut squash, onion, parsnips, garlic, and vegetable broth and bring to a boil.

2). Once boiling reduce heat and cover and allow to simmer for 15-20 minutes.

3). While the soup simmers, place all the topping ingredients in a pan and heat over medium high heat, stirring constantly until bread crumbs are toasted, then set aside.

4). After the soup simmers for 20 minutes add canned tomatoes, squash, and rosemary and cover with the lid and allow to simmer for another 5 minutes.

5). After 5 minutes add the gnocchi and salt and pepper, cover and allow to simmer for another 5 minutes.

6). Adjust any seasonings and serve hot. Top with bread crumb topping and enjoy!