Butternut Squash Gnocchi Soup

Why You’ll Love This Recipe

• Flavorful and Satisfying: The combination of savory plant-based sausage, sweet butternut squash, and aromatic herbs creates a rich and satisfying taste experience.
• Nutritious: Packed with vegetables like butternut squash and kale, this soup provides essential vitamins and minerals.
• Versatile: Easily adaptable to various dietary preferences with simple ingredient substitutions.
• Comforting: A warm and hearty meal that’s perfect for cold weather.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Plant-based sausage, crumbled
• Yellow onion, chopped
• Garlic cloves, finely chopped
• Sun-dried tomatoes in oil, chopped
• Garlic powder
• Dried rosemary
• Dried thyme
• Vegetable broth
• Butternut squash, cut into bite-sized pieces (fresh or frozen)
• Salt and pepper to taste
• Potato gnocchi
• Half-and-half
• Kale, chopped
• Freshly grated Parmesan cheese (optional)

Directions

1. Sauté the Sausage: In a large pot or Dutch oven, heat olive oil over medium-low heat. Add the crumbled plant-based sausage and sauté until golden brown, approximately 10 to 15 minutes. Transfer the sausage to a bowl and cover to keep warm.
2. Sauté Vegetables and Aromatics: In the same pot, add chopped onion and a bit more olive oil if needed. Sauté over medium-low heat until translucent, about 5 minutes. Add chopped garlic, sun-dried tomatoes, garlic powder, dried rosemary, and thyme. Sauté until fragrant, about 1 minute.
3. Cook the Butternut Squash: Pour in vegetable broth and add the butternut squash. Season with salt and pepper. Scrape any brown bits from the bottom of the pot to incorporate them into the broth. Increase heat to medium-high, cover, and let it simmer until the squash is fork-tender, about 15 to 25 minutes. Fresh squash may take longer than frozen.
4. Add Gnocchi and Kale: Once the squash is tender, remove the lid and add gnocchi and chopped kale to the simmering pot. Cook until the gnocchi starts to float to the top, about 2 minutes.
5. Incorporate Cream and Sausage: Reduce heat to low and stir in half-and-half along with the browned sausage. Taste and adjust seasoning with more salt and pepper if needed. Let it simmer gently for another minute to warm through and blend flavors.
6. Serve and Enjoy: Ladle the soup into bowls and, if desired, sprinkle each serving with freshly grated Parmesan cheese. Enjoy the hearty flavors. Note: The gnocchi will continue to absorb the broth, so if the soup thickens too much upon cooling or during reheating, simply add more broth to reach your preferred consistency.

Servings and Timing

• Servings: This recipe yields approximately 6 servings.
• Preparation Time: 10-15 minutes
• Cooking Time: 30-45 minutes
• Total Time: 40-60 minutes

Variations

• Protein Options: Replace plant-based sausage with diced mushrooms or crumbled tempeh for a whole-food alternative. These options provide a similar meaty texture and umami flavor while keeping the dish vegetarian.
• Vegetable Substitutions: Butternut squash can be substituted with sweet potatoes or pumpkin, maintaining a similar color and sweetness profile. Adjust cooking time as needed, as sweet potatoes may take longer to soften.
• Dairy-Free Version: Swap half-and-half with full-fat coconut milk or a cashew cream blend for a dairy-free version. These alternatives provide richness and creaminess while accommodating lactose-intolerant or vegan diets. Use a 1:1 ratio, but note that coconut milk may impart a subtle coconut flavor.

Storage/Reheating

• Storage: Allow the soup to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 3 days.
• Reheating: Reheat individual portions in the microwave or warm the soup gently on the stovetop over low heat until heated through. If the soup has thickened, add a splash of vegetable broth or water to reach your desired consistency.

FAQs

What type of gnocchi should I use?

Shelf-stable potato gnocchi found in the pasta section works well for this recipe. You can also use fresh or homemade gnocchi if available.

Can I make this soup ahead of time?

Yes, you can prepare the soup ahead of time. However, since gnocchi can absorb liquid and become soft over time, consider cooking the gnocchi separately and adding it to the soup just before serving.

Is this soup freezer-friendly?

This soup is best enjoyed fresh or within a few days of refrigeration. Freezing may alter the texture of the gnocchi and dairy components.

Can I use meat-based sausage instead of plant-based?

Absolutely. If you prefer meat-based sausage, you can

Butternut Squash Gnocchi Soup

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• Author: Isabella
• Total Time: 40–60 minutes
• Yield: 6 servings
• Diet: Vegetarian

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Description

Cozy up with this Butternut Squash Gnocchi Soup, a creamy and flavorful dish featuring tender gnocchi, hearty butternut squash, and savory plant-based sausage. This comforting, nutrient-packed soup is perfect for chilly days and can be easily customized for various dietary preferences.

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Ingredients

• 2 tbsp olive oil
• 12 oz plant-based sausage, crumbled
• 1 yellow onion, chopped
• 3 garlic cloves, finely chopped
• ¼ cup sun-dried tomatoes in oil, chopped
• 1 tsp garlic powder
• ½ tsp dried rosemary
• ½ tsp dried thyme
• 5 cups vegetable broth
• 3 cups butternut squash, cut into bite-sized pieces (fresh or frozen)
• Salt and pepper, to taste
• 16 oz potato gnocchi
• 1 cup half-and-half (or dairy-free alternative)
• 2 cups kale, chopped
• Freshly grated Parmesan cheese (optional)

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Instructions

1. Sauté the Sausage:
Heat olive oil in a large pot over medium-low heat. Add the crumbled plant-based sausage and sauté until golden brown (10–15 minutes). Remove from the pot and set aside.

2. Sauté Vegetables and Aromatics:
In the same pot, add onion and more oil if needed. Cook until translucent (about 5 minutes). Stir in garlic, sun-dried tomatoes, garlic powder, rosemary, and thyme. Cook for 1 minute until fragrant.

3. Cook the Butternut Squash:
Pour in vegetable broth and add squash. Season with salt and pepper. Scrape any browned bits from the pot. Bring to a simmer and cook until squash is fork-tender (15–25 minutes).

4. Add Gnocchi and Kale:
Add gnocchi and kale to the pot and cook until gnocchi floats (about 2 minutes).

5. Incorporate Cream and Sausage:
Reduce heat to low and stir in half-and-half and cooked sausage. Adjust seasoning as needed and let simmer for 1 more minute.

6. Serve and Enjoy:
Ladle into bowls and top with Parmesan cheese, if desired.

Notes

• The soup thickens as it sits. Add more broth when reheating if needed.
• For a dairy-free version, substitute half-and-half with full-fat coconut milk or cashew cream.
• Fresh or frozen butternut squash both work; frozen cooks faster.
• Gnocchi can be cooked separately and added before serving to prevent it from absorbing too much broth.

• Prep Time: 10–15 minutes
• Cook Time: 30–45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian