Hey there, fellow food adventurer! Today, I’m excited to share a cozy recipe that’s perfect for warm, comforting meals on those chilly days: Savory Butternut Squash Gnocchi Soup. This delightful soup combines sweet and nutty butternut squash with pillowy potato gnocchi, hearty plant-based sausage, and fresh kale. It’s one of those recipes that makes you feel like you’ve just wrapped yourself in a cozy blanket. I remember the first time I whipped this up—my family couldn’t get enough, and it quickly became one of our favorites. So, why not give it a try? Trust me, it’s a game-changer on busy weeknights or lazy weekends. And if you’re looking for more comfort food goodness, be sure to check my recipe for Creamy Pumpkin Soup.
Why you’ll love this recipe
There are plenty of reasons why this Savory Butternut Squash Gnocchi Soup will become one of your go-to recipes. Firstly, it’s simple and straightforward, making it ideal for days when you don’t want to spend hours in the kitchen. Secondly, it’s ridiculously satisfying. Each spoonful is filled with a blend of sweet, savory, and herby goodness that’ll have everyone at your table craving more. Plus, it’s incredibly versatile—you can tweak the ingredients to suit your taste or dietary needs.
Ingredients
- 2 to 3 tablespoons olive oil
- 1 to 2 cups crumbled plant-based sausage
- 1 medium yellow onion
- 3 cloves garlic
- 2 tablespoons sun-dried tomatoes in oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 6 to 7 cups vegetable broth
- 2 1/2 cups butternut squash
- Salt and pepper, to taste
- 1 pound potato gnocchi
- 1 1/2 cups half-and-half
- 4 cups kale
- Freshly grated Parmesan cheese, for serving
Step-by-step instructions
Sauté the sausage
Begin by heating olive oil in a large pot or Dutch oven over medium-low heat. Add the crumbled plant-based sausage and sauté it until golden brown, about 10 to 15 minutes. Once cooked, transfer the sausage to a bowl and cover it to keep warm.
Cook the aromatics
In the same pot, add the chopped onion with a little more olive oil if needed. Sauté until the onion becomes translucent, around 5 minutes. Stir in the garlic, sun-dried tomatoes, garlic powder, rosemary, and thyme, and cook until they’re fragrant, about 1 minute.
Simmer with squash
Pour in the vegetable broth and add the butternut squash. Season with salt and pepper. Be sure to scrape any delightful brown bits from the pot, as they add so much flavor. Increase the heat to medium or medium-high, cover, and let it simmer until the squash is fork-tender, approximately 15 to 25 minutes.
Add the gnocchi and kale
Once the squash is tender, remove the lid and toss in the gnocchi and kale. Cook until the gnocchi floats to the top, which will take about 2 minutes.
Finish with half-and-half and sausage
Lower the heat, stir in the half-and-half, and add the browned sausage back to the pot. Taste and add additional salt and pepper if necessary. Let it simmer gently for another minute to ensure everything is heated through.
Serve and enjoy
Ladle the soup into bowls and top with freshly grated Parmesan cheese, if desired. Enjoy every soothing spoonful!
Recipe tips & variations
- Customize your greens: If kale isn’t your favorite, feel free to use spinach or chard.
- Boost the protein: Want more protein without changing the flavor? Toss in a can of drained white beans.
- Dairy-free option: Use coconut milk or a non-dairy cream alternative instead of half-and-half for a dairy-free version.
- Add some heat: For a spicy kick, sprinkle in some red pepper flakes or add sliced chili peppers while cooking the aromatics.
Storage & reheating
To store, place any leftover soup in an airtight container and refrigerate for up to 3 days. Since gnocchi can absorb liquid and become mushy, keep the gnocchi separate, if possible, until you’re ready to serve again.
To reheat, gently warm the soup on the stove over low to medium heat, stirring occasionally. If you notice it’s too thick, just add a splash of broth or water to reach the desired consistency.
FAQs
Can I freeze this soup?
Yes, you can freeze it, but keep in mind that the texture of the gnocchi may change once thawed. For best results, freeze the soup without the gnocchi and add fresh gnocchi when reheating.
What’s the best way to cook butternut squash for this recipe?
Peel the squash, remove the seeds, and cube it into roughly 1-inch pieces to ensure it cooks evenly and quickly.
Can I use fresh tomatoes instead of sun-dried?
Absolutely! Fresh tomatoes can be used, though this may slightly alter the flavor profile. Use about one medium fresh tomato for every two tablespoons of sun-dried tomatoes.
What should I serve with this soup?
A crusty piece of bread or a simple side salad pairs wonderfully with this hearty soup!
Recipes you may like
So, there you have it! I hope you enjoy making and devouring this Savory Butternut Squash Gnocchi Soup as much as I do. Until next time, happy cooking!
Print
Savory Butternut Squash Gnocchi Soup
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegan, Vegetarian
Description
A cozy recipe for Savory Butternut Squash Gnocchi Soup, combining sweet butternut squash, potato gnocchi, plant-based sausage, and fresh kale.
Ingredients
- 2 to 3 tablespoons olive oil
- 1 to 2 cups crumbled plant-based sausage
- 1 medium yellow onion
- 3 cloves garlic
- 2 tablespoons sun-dried tomatoes in oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 6 to 7 cups vegetable broth
- 2 1/2 cups butternut squash
- Salt and pepper, to taste
- 1 pound potato gnocchi
- 1 1/2 cups half-and-half
- 4 cups kale
- Freshly grated Parmesan cheese, for serving
Instructions
- Begin by heating olive oil in a large pot or Dutch oven over medium-low heat. Add the crumbled plant-based sausage and sauté it until golden brown, about 10 to 15 minutes. Once cooked, transfer the sausage to a bowl and cover it to keep warm.
- In the same pot, add the chopped onion with a little more olive oil if needed. Sauté until the onion becomes translucent, around 5 minutes. Stir in the garlic, sun-dried tomatoes, garlic powder, rosemary, and thyme, and cook until they’re fragrant, about 1 minute.
- Pour in the vegetable broth and add the butternut squash. Season with salt and pepper. Be sure to scrape any delightful brown bits from the pot, as they add so much flavor. Increase the heat to medium or medium-high, cover, and let it simmer until the squash is fork-tender, approximately 15 to 25 minutes.
- Once the squash is tender, remove the lid and toss in the gnocchi and kale. Cook until the gnocchi floats to the top, which will take about 2 minutes.
- Lower the heat, stir in the half-and-half, and add the browned sausage back to the pot. Taste and add additional salt and pepper if necessary. Let it simmer gently for another minute to ensure everything is heated through.
- Ladle the soup into bowls and top with freshly grated Parmesan cheese, if desired. Enjoy every soothing spoonful!
Notes
- Customize your greens: If kale isn’t your favorite, feel free to use spinach or chard.
- Boost the protein: Want more protein without changing the flavor? Toss in a can of drained white beans.
- Dairy-free option: Use coconut milk or a non-dairy cream alternative instead of half-and-half for a dairy-free version.
- Add some heat: For a spicy kick, sprinkle in some red pepper flakes or add sliced chili peppers while cooking the aromatics.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg