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Savory Butternut Squash Gnocchi Soup

Bowl of savory butternut squash gnocchi soup with floating gnocchi, kale, and parmesan cheese garnish
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Creamy, comforting butternut squash soup with pillowy gnocchi, plant-based sausage, and tender vegetables in rich broth finished with half-and-half or coconut milk.

Ingredients

Scale
  • 2–3 tablespoons olive oil, divided
  • 1½ cups plant-based sausage, crumbled (about 8–10 ounces)
  • 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 (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)

Instructions

  1. In large pot or Dutch oven (at least 5-6 quart capacity), heat 2 tablespoons olive oil over medium-low heat. Add crumbled plant-based sausage and sauté for 10-15 minutes until golden brown and starting to caramelize with darker edges. Transfer to bowl and cover to keep warm.
  2. Using same pot, add chopped onion and drizzle in 1 tablespoon more olive oil if pot looks dry. Sauté over medium-low heat for 5 minutes until translucent and soft.
  3. Add garlic, sun-dried tomatoes, garlic powder, dried rosemary, and dried thyme. Sauté for 1 minute until fragrant, being careful not to burn garlic.
  4. Pour in vegetable broth (6 cups for frozen squash, 7 cups for fresh) and add butternut squash pieces (if using fresh, peel and cut into ½-inch cubes; frozen can be added directly). Season with 1 teaspoon salt and ½ teaspoon pepper. Scrape brown bits from bottom of pot with wooden spoon. Increase heat to medium or medium-high, cover, and simmer until squash is fork-tender and breaks apart easily when pressed, 15-18 minutes for frozen or 20-25 minutes for fresh.
  5. Remove lid and add gnocchi and chopped kale to simmering pot. Cook for 2-3 minutes until gnocchi floats to surface.
  6. Reduce heat to low and stir in half-and-half along with browned sausage. Taste and adjust seasoning with more salt and pepper if needed. Simmer gently for 1 minute to warm through. Don’t boil after adding half-and-half to prevent separation.
  7. Ladle soup into bowls and sprinkle with freshly grated Parmesan cheese if desired.

Notes

  • Gnocchi will continue to absorb broth as soup sits. Add 1-2 cups extra broth when reheating to reach desired consistency.
  • Fresh butternut squash takes longer to cook (20-25 min) than frozen (15-18 min). Adjust simmering time accordingly.
  • Can substitute plant-based sausage with crumbled tempeh, diced mushrooms, or chickpeas.
  • For dairy-free version, use full-fat coconut milk or cashew cream instead of half-and-half.
  • Scraping brown bits from pot adds incredible depth of flavor to the broth.
  • If freezing, consider adding fresh gnocchi when reheating instead of freezing in the soup for better texture.

Nutrition

Find it online: https://www.benefitiany.com/savory-butternut-squash-gnocchi-soup/