Go Back
SAVORY BUTTERNUT SQUASH GNOCCHI SOUP centered hero view, clean and uncluttered
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.