Savory Butternut Squash Gnocchi Soup Recipe

Introduction

This Savory Butternut Squash Gnocchi Soup is a comforting blend of tender squash, flavorful plant-based sausage, and pillowy gnocchi simmered in a fragrant broth. Finished with creamy half-and-half and a touch of Parmesan, it’s a hearty meal perfect for cozy evenings.

Ingredients

• 2-3 tbsp olive oil
• 3 garlic cloves, minced
• Salt, to taste
• 1 lb potato gnocchi (fresh or frozen)
• 1/4 tsp dried rosemary
• 1 1/2 cups half-and-half (full-fat for richness)
• Pepper, to taste
• 1 medium yellow onion, finely diced
• 6-7 cups vegetable broth (low sodium preferred)
• 1-2 cups plant-based sausage, crumbled and browned
• 1/2 tsp garlic powder
• 2 1/2 cups butternut squash, peeled and 1/2-inch diced
• 2 tbsp sun-dried tomatoes, chopped, oil-packed
• 1/4 tsp dried thyme
• 4 cups kale, chopped, stems removed
• Parmesan cheese, freshly grated for serving (optional)

Instructions

1. Step 1: In a large pot or Dutch oven, heat olive oil over medium-low heat. Add the plant-based sausage and sauté until golden brown, about 10 to 15 minutes. Transfer the sausage to a bowl and cover to keep warm.
2. Step 2: Using the same pot, add the diced onion and a little more olive oil if needed. Sauté over medium-low heat until translucent, about 5 minutes. Stir in minced garlic, sun-dried tomatoes, garlic powder, dried rosemary, and thyme, cooking until fragrant, about 1 minute.
3. Step 3: Pour in the vegetable broth and add the diced butternut squash. Season with salt and pepper. Scrape any browned bits from the pot’s bottom into the broth. Increase heat to medium or medium-high, cover, and simmer until squash is fork-tender, 15 to 25 minutes (fresh squash may take longer).
4. Step 4: Remove the lid and add gnocchi and chopped kale to the simmering soup. Cook until the gnocchi float to the surface, about 2 minutes.
5. Step 5: Lower heat to low and stir in the half-and-half and browned sausage. Taste and adjust salt and pepper as needed. Let the soup simmer gently for about a minute to warm through and meld flavors.
6. Step 6: Ladle the soup into bowls and sprinkle with freshly grated Parmesan cheese if desired. Serve warm and enjoy the hearty, comforting flavors.

Tips & Variations

• If the soup thickens too much during reheating, add extra broth to loosen it to your preferred consistency.
• For a richer flavor, substitute half-and-half with heavy cream.
• You can swap kale for spinach or swiss chard if preferred.
• Use fresh gnocchi for a tender texture, or frozen for convenience.
• To make the soup vegan, omit the Parmesan or use a plant-based alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if the soup becomes too thick. Avoid boiling after adding the half-and-half to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sausage instead of plant-based sausage?

Yes, you can substitute with your favorite regular sausage. Adjust cooking time as needed to ensure it’s fully cooked and browned.

Is it okay to use frozen butternut squash?

Absolutely. Frozen butternut squash will cook faster than fresh, so check tenderness earlier in the simmering process to avoid overcooking.

Savory Butternut Squash Gnocchi Soup Recipe

Print Recipe

★★★★★

4.5 from 90 reviews

This Savory Butternut Squash Gnocchi Soup is a comforting and hearty dish featuring tender butternut squash, kale, and pillowy potato gnocchi cooked in a flavorful vegetable broth with plant-based sausage and a touch of cream. Aromatic herbs and sun-dried tomatoes add depth, while a sprinkle of freshly grated Parmesan cheese finishes it off beautifully, making it perfect for a cozy meal.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1–2 cups plant-based sausage, crumbled and browned
• 2 1/2 cups butternut squash, peeled and 1/2-inch diced
• 1 lb potato gnocchi, fresh or frozen
• 4 cups kale, chopped, stems removed
• 6–7 cups vegetable broth, low sodium preferred
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp sun-dried tomatoes, chopped, oil-packed

Seasonings and Aromatics

• 2–3 tbsp olive oil
• 1/4 tsp dried rosemary
• 1/4 tsp dried thyme
• 1/2 tsp garlic powder
• Salt, to taste
• Freshly ground pepper, to taste

Dairy and Garnish

• 1 1/2 cups half-and-half, full-fat
• Parmesan cheese, freshly grated for serving

Instructions

1. Sauté the Sausage: In a large pot or Dutch oven, heat olive oil over medium-low heat. Add the crumbled plant-based sausage and sauté for about 10 to 15 minutes until it turns golden brown. Remove the sausage and place it in a bowl, covering to keep warm.
2. Sauté Vegetables and Aromatics: Using the same pot, add the diced onion and a small drizzle of olive oil if needed. Cook over medium-low heat until the onion is translucent, approximately 5 minutes. Add minced garlic, chopped sun-dried tomatoes, garlic powder, dried rosemary, and thyme. Sauté for about 1 minute until fragrant.
3. Cook the Butternut Squash: Pour in the vegetable broth and add the diced butternut squash. Season with salt and pepper, scraped any browned bits off the bottom of the pot into the broth for flavor. Increase heat to medium or medium-high, cover the pot, and simmer for 15 to 25 minutes until the squash is fork tender, noting fresh squash may take longer.
4. Add Gnocchi and Kale: Remove the lid and add the gnocchi and chopped kale to the simmering soup. Cook until the gnocchi float to the top, approximately 2 minutes.
5. Incorporate Cream and Sausage: Reduce heat to low and stir in the half-and-half and the browned sausage. Adjust seasoning with additional salt and pepper if needed. Let simmer gently for about one more minute to heat through and blend flavors.
6. Serve and Enjoy: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese if desired. Enjoy this hearty and warming soup. If the soup thickens after cooling, simply add more broth when reheating to reach the desired consistency.

Notes

• Use low sodium vegetable broth to control salt levels.
• Fresh or frozen gnocchi both work well, just adjust cooking time accordingly.
• The soup thickens as it cools due to the gnocchi absorbing broth; thin with extra broth as needed.
• Plant-based sausage can be substituted with regular sausage or omitted for a vegetarian option.
• Kale can be replaced with spinach or other hearty greens if preferred.

Keywords: butternut squash soup, gnocchi soup, vegetarian soup, plant-based sausage, kale soup, cozy soup recipe, fall soup, creamy soup