If you’re craving a cozy bowl of comfort that feels both elegant and heartfelt, this Savory Butternut Squash Gnocchi Soup Recipe is just what you need. Creamy, tender gnocchi swim in a beautifully spiced broth filled with roasted butternut squash, savory plant-based sausage, and vibrant kale, creating layers of flavor and texture that hug you from the inside out. It’s an all-in-one meal that’s perfect for chilly evenings or whenever your soul demands a little extra warmth. The blend of herbs, sun-dried tomatoes, and a touch of creaminess makes every spoonful utterly addictive, and I can promise you’ll want to make it again and again.
Ingredients You’ll Need
This Savory Butternut Squash Gnocchi Soup Recipe dazzles with simple, accessible ingredients that each play a crucial role in the final taste and texture. From the tender squash to the hearty gnocchi, and the aromatic herbs, it all comes together seamlessly in this unforgettable dish.
- Parmesan cheese: Freshly grated for a sharp, salty finish that brightens the soup right before serving.
- 2-3 tbsp olive oil: Provides a rich base for sautéing and infuses the soup with a lovely depth of flavor.
- 3 garlic cloves (minced): Packs a punch of aromatic warmth essential for layering flavor.
- Salt: Enhances every ingredient’s natural taste and balances the soup perfectly.
- 1 lb potato gnocchi (fresh or frozen): Pillowy and tender, they add heartiness and a comforting chew.
- 1/4 tsp dried rosemary: Offers a piney, earthy note that pairs beautifully with the squash.
- 1 1/2 cups half-and-half: Full-fat for luscious creaminess and richness.
- Pepper: Adds just the right amount of gentle heat and spice.
- 1 medium yellow onion (finely diced): Sweet and savory, it forms the foundation of flavor in the soup.
- 6-7 cups vegetable broth: Low sodium preferred to control salt levels and build a flavorful base.
- 1-2 cups plant-based sausage (crumbled and browned): Adds satisfying savory protein and texture.
- 1/2 tsp garlic powder: Enhances the garlic flavor without overpowering.
- 2 1/2 cups butternut squash (peeled and 1/2-inch diced): Sweet, tender, and vibrant, it’s the star of this soup.
- 2 tbsp sun-dried tomatoes (chopped, oil-packed): Brings an umami-rich brightness and a chewy texture contrast.
- 1/4 tsp dried thyme: Adds a subtle herbal lift that complements the earthy squash.
- 4 cups kale (chopped, stems removed): For a fresh, slightly bitter green note and extra nutrition.
How to Make Savory Butternut Squash Gnocchi Soup Recipe
Step 1: Sauté the Sausage
Start by heating olive oil in a large pot or Dutch oven over medium-low heat. Add your crumbled plant-based sausage and cook it patiently until it turns beautifully golden brown, which usually takes about 10 to 15 minutes. This step is critical for developing that deep, savory flavor that will infuse the whole soup. Once done, transfer the sausage to a bowl and cover it to keep warm while you work on the rest.
Step 2: Sauté Vegetables and Aromatics
Using the same pot (no need to wash—those browned bits are flavor gold), add the finely diced onion. If the pot looks dry, drizzle a little more olive oil. Cook the onion gently over medium-low heat until it becomes translucent and sweet, about 5 minutes, stirring occasionally. Then add minced garlic, chopped sun-dried tomatoes, garlic powder, dried rosemary, and thyme. Stir everything together and cook just until you can smell the fragrant herbs and garlic, about 1 minute—this step wakes up all those flavors.
Step 3: Cook the Butternut Squash
Pour in the vegetable broth and add your diced butternut squash. Season with salt and pepper to taste. Use a wooden spoon or spatula to scrape up any brown bits stuck to the bottom; that’s pure richness going into your broth. Increase the heat to medium or medium-high, cover the pot, and let everything simmer gently until the squash is tender when you pierce it with a fork, usually 15 to 25 minutes. Fresh squash may take a bit longer than frozen, so keep an eye on texture.
Step 4: Add Gnocchi and Kale
Once your squash is perfectly tender, remove the lid and toss in the gnocchi and chopped kale. Stir gently and cook just long enough for the gnocchi to float to the top, which only takes about 2 minutes. This keeps the gnocchi soft but not mushy while the kale wilts just enough to soften that slight bitterness, balancing the soup beautifully.
Step 5: Incorporate Cream and Sausage
Now comes the creamy, dreamy part. Lower the heat to a gentle simmer and stir in the half-and-half along with the browned sausage you set aside earlier. Taste your soup and tweak the salt and pepper as needed. Let it simmer softly for another minute or so to warm everything through and let all those flavors marry. This finishing touch brings the silky texture and richness that makes the soup truly indulgent.
Step 6: Serve and Enjoy
Ladle your lovely Savory Butternut Squash Gnocchi Soup Recipe into bowls, and don’t be shy—sprinkle generously with freshly grated Parmesan cheese if you like. The salty, nutty cheese is the perfect topper to this hearty and comforting soup. Enjoy each spoonful knowing you’ve made something deliciously special.
How to Serve Savory Butternut Squash Gnocchi Soup Recipe
Garnishes
A sprinkle of Parmesan cheese is an absolute must to finish this soup with a beautiful salty note. Freshly cracked black pepper adds a touch of heat and aroma. For a pop of color and freshness, a few torn kale leaves or a drizzle of good-quality olive oil on top make it look as inviting as it tastes.
Side Dishes
This soup is quite filling on its own, but if you’re looking to round out the meal, a crusty baguette or garlic bread makes a perfect accompaniment to mop up the delicious broth. A simple arugula salad with a lemon vinaigrette also pairs well by adding a crisp, peppery contrast to the creamy soup.
Creative Ways to Present
Serve this soup in rustic bowls for a cozy feel, or try hollowed-out mini pumpkins or bread bowls for a fun twist during fall gatherings. You could also sprinkle toasted pumpkin seeds on top for added texture and a festive touch. The savory colors of the squash and kale make it beautiful enough to serve with minimal garnish, but feel free to get creative!
Make Ahead and Storage
Storing Leftovers
Let your soup cool completely before transferring it to airtight containers. It will keep well in the fridge for up to 4 days. Be aware that the gnocchi will continue to soak up liquid over time, so the soup might thicken slightly.
Freezing
This Savory Butternut Squash Gnocchi Soup Recipe can be frozen, but for best results, freeze the broth and squash mixture separately from the gnocchi if possible. Freezing with gnocchi can sometimes alter its texture, making it a bit softer when reheated.
Reheating
When reheating, gently warm the soup on the stove over low to medium heat, adding extra vegetable broth to loosen the consistency if it thickens too much. Stir frequently to avoid sticking and to ensure the cream doesn’t separate. You can also finish with an extra sprinkle of Parmesan for an added burst of flavor.
FAQs
Can I use regular sausage instead of plant-based sausage?
Absolutely! While the recipe highlights plant-based sausage for a lighter or vegetarian option, regular sausage works beautifully too. Simply brown it as you would the plant-based version for that rich, savory bite.
Is it okay to use frozen butternut squash?
Yes! Frozen butternut squash is a great time-saver and still tastes delicious. Just be mindful that it may cook faster, so check for tenderness earlier during simmering.
Can I substitute the half-and-half with a non-dairy option?
You can swap half-and-half for canned coconut milk or cashew cream if you want to keep the soup dairy-free. This will alter the flavor slightly but keep the creamy texture intact.
How do I prevent the gnocchi from getting mushy?
Cook the gnocchi just until they float to the top and avoid simmering for too long afterward. If you’re making the soup ahead, consider adding the gnocchi fresh when reheating to maintain their texture.
What can I use instead of kale?
Spinach, Swiss chard, or collard greens are excellent alternatives that will provide the same delightful burst of green flavor and nutrients.
Final Thoughts
This Savory Butternut Squash Gnocchi Soup Recipe has quickly become one of my absolute favorites, and I hope it will be yours too. It’s one of those dishes that feels like a warm hug in a bowl, perfect for sharing with family and friends or savoring on a cozy night alone. The blend of textures, flavors, and colors is truly special and makes for an unforgettable meal. Give it a go, and let this soup bring a little joy and comfort to your kitchen!
PrintSavory Butternut Squash Gnocchi Soup Recipe
This Savory Butternut Squash Gnocchi Soup is a comforting and hearty dish perfect for cozy nights. It combines tender butternut squash, flavorful plant-based sausage, soft gnocchi, and nutrient-rich kale in a rich vegetable broth enhanced with garlic, herbs, and sun-dried tomatoes. Finished with creamy half-and-half and a sprinkle of Parmesan cheese, this soup offers layers of savory depth and texture, making it a satisfying meal for vegetarians and soup lovers alike.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Savory Base
- 2–3 tbsp olive oil
- 3 garlic cloves (minced)
- 1 medium yellow onion (finely diced)
- 2 tbsp sun-dried tomatoes (chopped, oil-packed)
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
- 1/2 tsp garlic powder
- salt, to taste
- pepper, to taste
Main Ingredients
- 2 1/2 cups butternut squash (peeled and 1/2-inch diced)
- 6–7 cups vegetable broth (low sodium preferred)
- 1–2 cups plant-based sausage (crumbled and browned)
- 1 lb potato gnocchi (fresh or frozen)
- 4 cups kale (chopped, stems removed)
- 1 1/2 cups half-and-half (full-fat for richness)
For Serving
- Parmesan cheese (freshly grated)
Instructions
- Sauté the Sausage: In a large pot or Dutch oven, heat olive oil over medium-low. Add the crumbled plant-based sausage and cook until golden brown, about 10 to 15 minutes. Transfer to a bowl and cover to keep warm.
- Sauté Vegetables and Aromatics: Using the same pot, add the finely diced onion and additional olive oil if needed. Sauté over medium-low heat until translucent, about 5 minutes. Add minced garlic, chopped sun-dried tomatoes, garlic powder, dried rosemary, and thyme. Cook until fragrant, about 1 minute.
- Cook the Butternut Squash: Pour in the vegetable broth and add the diced butternut squash. Season with salt and pepper. Scrape the bottom of the pot to remove any browned bits and incorporate them into the broth. Increase heat to medium or medium-high, cover, and let simmer until squash is fork-tender, about 15 to 25 minutes.
- Add Gnocchi and Kale: Remove the lid. Add the potato gnocchi and chopped kale to the pot. Cook until the gnocchi floats to the surface, about 2 minutes.
- Incorporate Cream and Sausage: Lower the heat to low. Stir in the half-and-half along with the browned sausage. Taste and adjust seasoning with more salt and pepper if needed. Simmer gently for about 1 minute to warm through and meld flavors.
- Serve and Enjoy: Ladle soup into bowls and garnish with freshly grated Parmesan cheese if desired. Note that the gnocchi may continue absorbing broth; add more broth when reheating if soup thickens too much.
Notes
- Use fresh or frozen gnocchi according to availability; cooking times remain the same.
- For a vegan version, substitute the half-and-half and Parmesan cheese with plant-based alternatives.
- Adding more vegetable broth during reheating can help if the soup thickens too much due to gnocchi absorbing liquid.
- Low sodium vegetable broth is recommended to control salt levels in the soup.
- Prep all vegetables ahead for a quicker cooking process.
