Savory 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.
