Savory Butternut Squash Gnocchi Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
