Savory Butternut Squash Gnocchi Soup: Easy and Delicious

The first thing you smell is the roasted squashearthy, sweet, a little nutty. It’s the kind of cozy that makes your shoulders drop, like slipping into soft socks after work. This Savory Butternut Squash Gnocchi Soup brings all that into one creamy spoonful. Folks are loving it lately because it’s both hearty and wholesome, with just enough elegance to feel special.

This one starts with oven-roasted squash, gets blended smooth, and then welcomes pillowy gnocchi and a splash of cream. It’s like your favorite fall soup and pasta night fell in love. And it all simmers in one pot. Total comfortand perfect when you need something warming but still lighter than a stew. Easy to tweak too: swap kale for spinach, add chicken, or go dairy-free. This creamy gnocchi soup keeps things flexible.

First made it back in 2018 when I was shooting a batch of fall soup recipes for a cozy weeknight series. Had a friend over that nighttook one bite and said, “Can I drink this from a mug?” Tip that sealed the deal? Roasting the squash first adds a deep, caramelized flavor you can’t fake on the stovetop. Years of photographing soups taught me this: golden color comes from the oven, not a spice jar.

Thomas Baker

Savory Butternut Squash Gnocchi Soup: Easy and Delicious

This savory butternut squash gnocchi soup is a comforting and hearty one pot soup perfect for fall. Packed with tender butternut squash, flavorful plant-based sausage, and pillowy gnocchi, this butternut squash soup delivers creamy goodness with a blend of herbs and kale. Enjoy this savory gnocchi soup as a family friendly meal that’s easy to prepare and full of rich, delicious flavors.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 1300

Ingredients Method Notes

Ingredients

  

• Parmesan cheese (freshly grated for serving)
• 2-3 tbsp olive oil
• 3 garlic cloves (minced)
• salt
• 1 lb potato gnocchi (fresh or frozen)
• 1/4 tsp dried rosemary
• 1 1/2 cups half-and-half (full-fat for richness)
• pepper
• 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)

Method

 

1. Step 1: In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium-low heat. Add the plant-based sausage and sauté until golden brown, about 10 to 15 minutes. Transfer sausage to a bowl and cover to keep warm.
2. Step 2: Using the same pot, add the onion and a small drizzle of olive oil if needed. Sauté onion over medium-low heat until translucent, about 5 minutes. Add garlic, sun-dried tomatoes, garlic powder, dried rosemary, and thyme. Sauté until fragrant, about 1 minute.
3. Step 3: Pour in vegetable broth and add butternut squash. Season with salt and pepper. Scrape brown bits from bottom of pot into broth. Increase heat to medium-high, cover, and simmer until squash is fork tender, about 15 to 25 minutes.
4. Step 4: Remove lid and add gnocchi and kale to pot. Cook until gnocchi floats to the top, about 2 minutes.
5. Step 5: Reduce heat to low and stir in half-and-half and browned sausage. Taste and adjust salt and pepper. Simmer gently for 1 minute to warm through and blend flavors.
6. Step 6: Ladle soup into bowls and sprinkle with freshly grated Parmesan cheese if desired. Enjoy the hearty, creamy soup. If it thickens upon cooling or reheating, add more broth to adjust consistency.

Notes

• The gnocchi will continue to absorb broth over time; add extra vegetable broth as needed to adjust thickness. For a richer flavor, use full-fat half-and-half. This soup can be made vegan by substituting the half-and-half with a plant-based cream and omitting Parmesan or using a vegan alternative. Store leftovers in an airtight container and reheat gently on the stove.

Why You’ll Love This Savory Butternut Squash Gnocchi Soup

This comforting and cozy soup is designed to warm you from the inside out. Here’s why it’s destined to become a favorite:

• One-Pot Wonder: Enjoy minimal cleanup as all the vibrant flavors meld beautifully in a single pot, creating a rich, harmonious dish.
• Embrace Autumn: Featuring sweet butternut squash, tender kale, and aromatic herbs, this soup truly captures the essence of fall in every spoonful.
• Flexible & Family-Friendly: Perfect for a casual weeknight meal or an elegant dinner, this versatile soup welcomes ingredient tweaks to suit any palate.

If you’ve been searching for a creamy gnocchi soup that’s both hearty and wholesome, your quest ends here.

Key Ingredients & Their Role

Every ingredient plays a vital role in perfecting this savory gnocchi soup. Let’s explore their contributions:

• Butternut squash: The undisputed star, offering natural sweetness and a beautiful golden hue that enriches the soup’s body. Roasting it beforehand amplifies its caramelized flavor.
• Potato gnocchi: These tender, pillowy dumplings add a delightful chewiness, making the soup incredibly satisfying.
• Kale: Provides a welcome pop of green, a slightly earthy flavor, and a boost of nutrients.
• Plant-based sausage: Adds a robust, savory depth and satisfying texture, making the soup wonderfully hearty.
• Half-and-half: Introduces a luxurious creaminess, balancing the savory and sweet notes without being too heavy.
• Sun-dried tomatoes: A concentrated burst of tangy-sweet umami that adds surprising depth to the broth.
• Herbs & Aromatics: Fresh garlic, earthy thyme, and fragrant rosemary build a cozy, aromatic foundation for the entire soup.

Pro Tip: Roasting the butternut squash until lightly caramelized before adding it to the soup adds a profound depth of flavor you simply can’t achieve by boiling it.

Ingredient Quick Reference

Step-by-Step: How to Make This Gnocchi Soup Recipe

Crafting this flavorful soup is surprisingly simple, perfect for cooks of all levels. Let’s get started:

1. Sauté the sausage: In a large pot or Dutch oven, brown the plant-based sausage in a tablespoon of olive oil over medium heat until golden. Remove and set aside, leaving any rendered fat in the pot.
2. Build the aromatic base: In the same pot, add a touch more olive oil if needed. Sauté diced onion until translucent, about 5 minutes. Stir in minced garlic, chopped sun-dried tomatoes, fresh rosemary, and thyme, cooking for another minute until fragrant.
3. Simmer the squash: Add the diced butternut squash and vegetable broth to the pot. Scrape up any flavorful brown bits from the bottom. Bring to a simmer, then reduce heat and cook until the squash is fork-tender, typically 15-25 minutes.
4. Add gnocchi and kale: Gently stir in the potato gnocchi and chopped kale. Cook for just 2-3 minutes, or until the gnocchi floats to the surface and the kale wilts.
5. Finish with cream and sausage: Remove from heat and stir in the half-and-half and the reserved cooked sausage. Allow everything to warm through for 1-2 minutes, then taste and adjust seasonings as needed.

Pro Tip: If your soup cools and thickens more than desired, a small splash of extra vegetable broth or water while reheating will help restore its silky consistency.

Cooking Times at a Glance

How to Store and Reheat

• Storing: Transfer cooled soup into an airtight container and refrigerate for up to 3 days. Note that the gnocchi will continue to absorb some liquid and soften slightly over time.
• Freezing: Freezing this soup is not recommended due to the dairy (half-and-half) and gnocchi, both of which can undergo undesirable textural changes upon thawing and reheating.
• Reheating: Gently warm the soup on the stovetop over low heat, stirring occasionally. Add more vegetable broth or water as needed to reach your preferred consistency.

Note: The gnocchi will continue to soak up broth while stored, so don’t hesitate to adjust the consistency with a splash more liquid when reheating for the best experience.

Author’s Note: Crafting the Perfect Gnocchi Soup

The key to a truly comforting savory butternut squash gnocchi soup lies in balancing sweetness with umami. Using roasted squash enhances natural sugars while incorporating herbs and savory broth layers depth, making each bite rich and satisfying without overwhelming subtle flavors. After several attempts and a few overcooked batches, this savory butternut squash gnocchi soup finally came together just right. I learned how to balance the sweetness of the squash with savory herbs, and today’s recipe reflects all those trial-and-error moments that led to a comforting, smooth bowl every time.

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FAQs ( Savory Butternut Squash Gnocchi Soup )

Conclusion

This Savory Butternut Squash Gnocchi Soup comes together in about 45 minutes, from prep to simmer, and truly feels like a warm hug on a chilly evening. The roasted squash adds a rich, caramelized depth, while tender gnocchi float in a creamy, cozy broth. You’ll love how effortlessly this one-pot soup fills your kitchen with comforting aromas and brings smiles around the table.

Want to mix it up? Try swapping kale for fresh spinach or adding a sprinkle of crispy sage leaves for extra fall flair. Leftovers reheat beautifully with a splash of broth to keep it silky smooth. This hearty autumn soup is as flexible as it is family-friendlyperfect for those easy weeknight dinners or a crowd-pleasing starter.

If you give this creamy gnocchi soup a try, I’d love to hear how it turned out! Did it become your new go-to fall recipe? Snap a pic, share your tweaks, and pass it onbecause there’s nothing better than homemade comfort shared with those you love.