Savory Butternut Squash Gnocchi Soup

I’ve been making Savory Butternut Squash Gnocchi Soup for years, and it’s become my go-to comfort meal when the weather turns cold. This hearty one-pot soup combines creamy butternut squash, pillowy gnocchi, and savory plant-based sausage in a rich, warming broth that satisfies every time. What I love most is how it brings together wholesome vegetables and filling gnocchi into one cozy bowl.

The first time I made this butternut squash gnocchi soup recipe, I was amazed by how the flavors developed in just one pot. The aroma of garlic, sun-dried tomatoes, and herbs simmering together fills the kitchen with an inviting scent. I remember ladling it into bowls on a rainy Sunday afternoon, watching the gnocchi bob to the surface like little pillows of comfort. This easy butternut squash soup with gnocchi has since become a weekly staple in my home because it’s hearty enough to feel like a complete meal yet light enough that you don’t feel weighed down. The combination of tender squash, wilted kale, and those soft gnocchi bites creates the perfect texture in every spoonful.

Gather Your Ingredients for This Hearty Gnocchi Soup

I always keep frozen butternut squash on hand for this recipe since it cuts prep time significantly. Pro tip: frozen squash cooks faster than fresh, so adjust your simmering time accordingly. You can also swap the plant-based sausage for crumbled tempeh or diced mushrooms if that’s what you have available.

• 2-3 tablespoons olive oil, divided
• 1½ cups plant-based sausage, crumbled (about 8-10 ounces, I prefer Beyond or Impossible brands)
• 1 medium yellow onion, chopped
• 3 cloves garlic, finely chopped
• 2 tablespoons sun-dried tomatoes in oil, chopped
• ½ teaspoon garlic powder
• ¼ teaspoon dried rosemary
• ¼ teaspoon dried thyme
• 6-7 cups vegetable broth (use 6 cups for frozen squash, 7 cups for fresh)
• 2½ cups butternut squash, cut into ½-inch cubes (fresh or frozen)
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• 1 pound potato gnocchi
• 1½ cups half-and-half (or full-fat coconut milk for dairy-free)
• 4 cups kale, chopped (stems removed, about 1 bunch)
• Freshly grated Parmesan cheese for serving (optional)

Step-by-Step Instructions for Making Butternut Squash Gnocchi Soup

Step 1: In a large pot or Dutch oven (at least 5-6 quart capacity), heat 2 tablespoons of olive oil over medium-low heat. Add the crumbled plant-based sausage and sauté for 10-15 minutes until golden brown and starting to caramelize with some darker edges developing. This browning step is crucial for developing deep, savory flavor in your butternut squash gnocchi soup. Transfer the browned sausage to a bowl and cover with a lid to keep warm.

Step 2: Using the same pot, add the chopped onion. Drizzle in 1 tablespoon more olive oil if the pot looks dry. Sauté the onion over medium-low heat for about 5 minutes until it becomes translucent and soft. You’ll see it start to glisten and turn slightly golden.

Step 3: Add the finely chopped garlic, sun-dried tomatoes, garlic powder, dried rosemary, and dried thyme to the pot. Sauté for about 1 minute until wonderfully fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.

Step 4: Pour in the vegetable broth (6 cups if using frozen squash, 7 cups for fresh) and add the butternut squash pieces. If using fresh butternut squash, make sure it’s peeled and cut into ½-inch cubes. Frozen squash can be added directly from the freezer. Season with 1 teaspoon salt and ½ teaspoon pepper. Use a wooden spoon to scrape up all those delicious brown bits stuck to the bottom of the pot. These bits add incredible depth to your savory butternut squash gnocchi soup. Increase the heat to medium or medium-high, cover, and bring to a simmer. Cook until squash pieces are fork-tender and break apart easily when pressed. Fresh squash will take 20-25 minutes, while frozen typically needs only 15-18 minutes.

Step 5: Remove the lid and add the gnocchi and chopped kale to the simmering pot. Cook for 2-3 minutes until the gnocchi floats to the surface, indicating it’s cooked through. This is your visual cue that the gnocchi is perfectly cooked and pillowy soft.

Step 6: Reduce the heat to low and stir in the half-and-half along with the browned sausage you set aside earlier. Taste the soup and adjust with more salt and pepper if needed. Simmer gently for another minute to warm the half-and-half and sausage through. Don’t let it boil after adding the half-and-half, as it can separate and become grainy.

Step 7: Ladle the hot soup into bowls and sprinkle with freshly grated Parmesan cheese if desired. The cheese adds a nutty, salty finish that complements the creamy butternut squash beautifully.

What to Serve with Your Butternut Squash Gnocchi Soup

This hearty soup pairs wonderfully with simple sides that complement its creamy, savory profile.

Crusty sourdough bread: Perfect for dipping and soaking up every last drop of the flavorful broth. The tangy bread balances the richness of this gnocchi soup.

Simple arugula salad: The peppery greens with a light lemon vinaigrette cut through the creaminess and add freshness to your meal.

Garlic bread: Toasted and buttery garlic bread is a classic pairing that makes this easy butternut squash soup with gnocchi feel extra special.

Roasted vegetables: Brussels sprouts or asparagus roasted with olive oil add nutritional value and textural variety alongside your soup.

White wine: A crisp Pinot Grigio or Sauvignon Blanc pairs beautifully with the savory flavors in this butternut squash gnocchi soup.

Classic Butternut Squash Soup Alternatives

This gnocchi-studded soup transforms traditional butternut squash soup into a hearty one-bowl meal. For those who prefer pure, velvety textures, the Roasted Butternut Squash Soup offers classic comfort with concentrated roasted flavors. Elevate dinner parties with the Gordon Ramsay Butternut Squash Soup, which brings restaurant-level sophistication alongside this rustic gnocchi version.

Diversify the soup menu with the Creamy Acorn Squash Soup for a sweeter, earthier alternative to butternut varieties. When building a protein-focused meal plan, combine this satisfying gnocchi soup with the Protein-Packed Butternut Squash Soup for nutritious lunches throughout the week.

How to Store and Reheat Your Gnocchi Soup

This soup stores well in the refrigerator for up to 4 days in an airtight container. I recommend storing it in individual portions for easy grab-and-go lunches throughout the week. Keep in mind that the gnocchi will continue to absorb broth as it sits, so the soup will thicken considerably.

When reheating, warm the soup gently on the stove over medium-low heat, stirring occasionally. Add a splash of vegetable broth or water to thin it back to your preferred consistency. The gnocchi will be softer after storage, but still delicious. Avoid high heat when reheating, as it can cause the half-and-half to separate.

You can freeze this savory butternut squash gnocchi soup for up to 3 months, but be aware that the gnocchi texture may change and become softer. Pro tip: if planning to freeze, consider cooking the gnocchi fresh when reheating and adding it to the thawed soup instead of freezing it already in the soup.

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