There’s something magical about that first spoonful of Butternut Squash Gnocchi Soup—warm, creamy, and just sweet enough to make you feel like fall has officially arrived.
If you’re anything like me (hi, I’m Jessica from Nourish Well Recipes—a Texas girl who swears by cozy soups when the weather dips below 70°), this is the kind of recipe that hits all the right notes.
It’s hearty enough to count as dinner, yet light enough that you won’t need to roll onto the couch afterward. And the best part? It’s flexibly adaptable—you can make it with savory Italian sausage or keep it plant-based with mushrooms or tempeh.
This dish has become one of my go-to comfort recipes, especially on busy weeknights when I want something nourishing but don’t have an hour to fuss over dinner.
Table of Contents
Why You’ll Love This Butternut Squash Gnocchi Soup
- Quick and comforting: Ready in under an hour, start to finish.
- Customizable: Works beautifully with sausage, vegan sausage, or hearty mushrooms.
- Perfectly creamy: Half-and-half or coconut milk both create a luscious, velvety texture.
- Nutritious: Packed with fiber, vitamins, and plant-based protein.
- Family-approved: My three kids love it (and that’s saying something).
If you’ve ever loved Panera’s Broccoli Cheddar Soup or my Creamy Crockpot Chicken Gnocchi Soup, you’ll adore this cozy bowl of autumn gold.
What Does Butternut Squash Gnocchi Soup Taste Like?
Think of your favorite creamy soup—but with layers of roasted sweetness from butternut squash, earthy herbs like rosemary and thyme, and pillowy potato gnocchi that soak up every bit of flavor.
It’s savory, slightly sweet, and the texture is pure comfort food—creamy but not heavy. The sausage (or plant-based version) adds a smoky depth, while the kale balances everything out with a hint of freshness.
Ingredients You’ll Need for Butternut Squash Gnocchi Soup
When it comes to creating the perfect Butternut Squash Gnocchi Soup, the beauty of this recipe lies in its balance—rich, velvety texture from the squash, soft gnocchi that almost melt in your mouth, and that cozy blend of herbs that makes your kitchen smell like fall. I always tell my readers that good soup starts with good ingredients, and this one is no exception. Below, I’ve included a few substitution notes so you can make this recipe work for your pantry and lifestyle.
- Olive Oil (2–3 tablespoons)
A good-quality olive oil is the foundation of flavor here. It helps develop that subtle caramelization on the onions and sausage (or mushrooms), giving the soup a deeper, richer base. If you prefer a neutral oil, avocado oil works too, but olive oil brings out that Mediterranean warmth I love. - Sausage (1–2 cups, crumbled)
You can go two ways here—traditional or plant-based. If you enjoy a hearty, meaty bite, mild Italian sausage gives this Butternut Squash Gnocchi Soup a satisfying depth. For a vegetarian or vegan version, try crumbled tempeh or diced mushrooms. Both absorb flavor beautifully and keep the texture hearty. - If you’re looking for another cozy vegetarian soup, try my Chickpea Potato Soup—it’s another reader favorite packed with plant-based protein and comfort.
- Yellow Onion (1 medium, chopped)
The sweetness of the onion lays the groundwork for the soup’s flavor. Chop it finely so it blends smoothly into the broth, adding that gentle aromatic undertone that complements the squash’s natural sweetness. - Garlic (3 cloves, finely chopped)
Garlic brings the soul of this dish to life. I prefer fresh garlic over powder for this recipe because it adds a soft, nutty aroma that deepens as it cooks. If you’re short on time, minced garlic from a jar will do, but fresh is always best for that signature homemade taste. - Sun-Dried Tomatoes (2 tablespoons, chopped, in oil)
These are a secret weapon. Sun-dried tomatoes add tiny bursts of umami that balance the creaminess of the squash. The oil they come in carries extra flavor—don’t waste it; drizzle a little into the pot while sautéing. - Garlic Powder (½ teaspoon), Dried Rosemary (¼ teaspoon), and Dried Thyme (¼ teaspoon)
This blend of seasonings is what gives your Butternut Squash Gnocchi Soup that cozy Tuscan flair. If you have fresh herbs on hand, use them—it makes a noticeable difference. Just double the amount, as fresh herbs are less concentrated than dried. - Vegetable Broth (6–7 cups)
Broth makes up the heart of your soup, so choose one that’s full-bodied and rich in flavor. Use 6 cups if you’re working with frozen squash and 7 if using fresh, since fresh squash tends to absorb more liquid. For a deeper flavor, you can even use homemade broth like the one I often use for my Homemade Minestrone Soup. - Butternut Squash (2½ cups, diced, fresh or frozen)
The star of the show. Butternut squash brings that golden color and natural sweetness that defines this soup. Whether you cube it fresh or grab it pre-cut from the frozen section, it cooks into a silky base that ties every flavor together. If butternut squash isn’t in season, sweet potatoes or pumpkin work beautifully as substitutes. - Salt and Pepper (to taste)
Don’t underestimate the power of proper seasoning. Add salt gradually, tasting as you go. I like a generous grind of black pepper at the end for a little bite against the creamy sweetness of the squash. - Potato Gnocchi (1 pound)
These little pillows of potato goodness turn your Butternut Squash Gnocchi Soup into a complete meal. Look for gnocchi in the pasta section—shelf-stable or refrigerated both work fine. Gluten-free gnocchi is also a great option if needed. As they cook, they float to the surface and take on the soup’s rich flavor, making every spoonful heartier and more satisfying. - Half-and-Half (1½ cups)
This is what gives your soup that creamy, luxurious body. It blends seamlessly with the pureed squash and broth, creating a velvety base. If you’re dairy-free, swap it for full-fat coconut milk or a cashew cream blend. Both alternatives deliver a lovely creaminess while keeping the dish light. - Kale (4 cups, chopped)
Kale adds that touch of freshness and texture that balances the creaminess of the soup. Chop it small so it wilts evenly. You can use spinach or Swiss chard instead if you prefer a milder green. I love adding kale because it gives a subtle earthiness that makes this Butternut Squash Gnocchi Soup feel complete. - Parmesan Cheese (freshly grated, optional)
A sprinkle of Parmesan on top adds that final savory touch. For a vegan alternative, use nutritional yeast or a dairy-free cheese. Either way, it ties all the flavors together and adds that irresistible finishing note.
Internal Tip from My Kitchen
For the best results, prepare all your ingredients before you start cooking—mise en place really does make a difference here. This soup comes together fast once things get going, and having everything chopped, measured, and ready will make your cooking experience smooth and enjoyable.
If you love the balance of creaminess and comfort in this soup, don’t miss my Gordon Ramsay Butternut Squash Soup. It’s a silkier version that’s perfect for elegant dinners or cozy weekends in.
How to Make Butternut Squash Gnocchi Soup
Making Butternut Squash Gnocchi Soup at home is easier than you might think—it just takes a few thoughtful steps and a good pot to bring everything together. I like to think of this process as layering comfort: you start by building flavor, then add creaminess, and finish with those irresistible gnocchi pillows that turn soup into a full meal. Let’s walk through it together.
Step 1: Sauté the Sausage (or Plant-Based Option)
Start with a large Dutch oven or heavy-bottomed pot—something that distributes heat evenly.
Add 2 to 3 tablespoons of olive oil and warm it over medium-low heat. Once the oil shimmers, crumble in your sausage.
If you’re using Italian sausage, cook until it’s golden brown and crisp around the edges, about 10–15 minutes. You’ll notice the wonderful aroma filling your kitchen—it’s the first sign you’re on your way to a great Butternut Squash Gnocchi Soup.
If you prefer the vegetarian route, go for plant-based sausage, diced mushrooms, or crumbled tempeh. They’ll give you that same meaty texture with a gentle umami depth. Let them brown nicely to draw out their flavor.
Once done, transfer the sausage or alternative to a bowl and cover to keep warm. Don’t clean the pot—you’ll want to keep those little browned bits stuck to the bottom. That’s pure flavor gold.
Step 2: Sauté the Aromatics
In the same pot, add another small drizzle of olive oil if needed, then toss in your chopped onion. Sauté over medium-low heat until it softens and turns translucent—about 5 minutes. This step creates the aromatic base for your soup, giving it a savory sweetness that balances the squash’s natural sugars.
Next, add garlic, sun-dried tomatoes, rosemary, thyme, and a sprinkle of garlic powder. Stir constantly for about a minute until the air smells fragrant and cozy. This is when the soup starts to smell like fall in your kitchen—deep, earthy, and comforting.
For a similar flavor-building step in another cozy recipe, check out my Creamy Italian Ground Chicken Soup. It uses a similar base of garlic and herbs but with a lighter protein twist.
Step 3: Simmer the Butternut Squash
Pour in 6 to 7 cups of vegetable broth and use a wooden spoon to scrape up any bits from the bottom of the pot. Those caramelized pieces are full of savory flavor and will dissolve beautifully into your broth.
Add the butternut squash, then season generously with salt and pepper. Cover the pot and let it simmer over medium heat for 15–25 minutes, depending on whether you’re using fresh or frozen squash.
Fresh squash tends to take a little longer to soften, while frozen cooks quickly. You’ll know it’s ready when you can pierce it easily with a fork—it should be tender but not falling apart.
As it simmers, the broth will begin to thicken slightly, creating the creamy base for your Butternut Squash Gnocchi Soup. If your home smells amazing right now, that’s exactly what you want.
Step 4: Add the Gnocchi and Kale
Once the squash is soft, remove the lid and stir in your gnocchi and chopped kale.
Cook gently over medium heat until the gnocchi start floating to the surface—this usually takes just 2–3 minutes. That’s your cue that they’re done!
The kale will wilt down beautifully, adding a pop of green and a fresh, earthy note that contrasts the rich, creamy broth.
If you love the gnocchi texture here, you might also enjoy my Creamy Crockpot Chicken Gnocchi Soup, which uses a similar technique but with a slow-cooked chicken base. Both recipes share that comforting, velvety quality that makes gnocchi soups so irresistible.
Step 5: Stir in Cream and Return the Sausage
Reduce the heat to low, then stir in your half-and-half (or full-fat coconut milk for a dairy-free option). The moment it hits the hot soup, you’ll notice it turn silky and golden—a sure sign that your Butternut Squash Gnocchi Soup is nearly ready.
Add your browned sausage (or plant-based option) back to the pot and stir gently to combine everything. Taste and adjust seasoning if needed—a pinch more salt or pepper can make all the difference.
Let the soup simmer on low for another 1–2 minutes. This short resting time allows the flavors to marry beautifully without overcooking the cream.
Step 6: Serve and Enjoy
Ladle your Butternut Squash Gnocchi Soup into bowls while it’s hot and creamy.
If you’d like, top each bowl with a sprinkle of freshly grated Parmesan cheese or a swirl of cashew cream for a vegan touch.
Pair it with a slice of crusty bread, a simple side salad, or even a small serving of Homemade Minestrone Soup for a comforting soup duo night.
The first bite should be rich and savory, with the natural sweetness of the butternut squash and the satisfying chew of the gnocchi. It’s the kind of meal that makes you want to sit back, exhale, and just enjoy being at home.
Bonus Cooking Notes
- Adjusting Thickness: If your soup thickens too much while sitting, stir in a splash of extra broth or warm water until you reach your perfect consistency.
- Flavor Boost: For an added punch, toss in a pinch of crushed red pepper flakes or smoked paprika.
- Reheating Tip: Gnocchi tend to soak up liquid over time, so when reheating, always add more broth to revive that silky texture.
Personal tip: Whenever I make this soup ahead of time, I wait to add the gnocchi until just before serving—it keeps them soft and pillowy, never soggy.
Tips and Tricks for Perfect Butternut Squash Gnocchi Soup
- Frozen squash works great. It saves prep time and softens faster.
- Adjust consistency. If it thickens as it cools, just stir in extra broth.
- Make it vegan. Use tempeh and coconut milk instead of sausage and dairy.
- Add extra greens. Spinach or Swiss chard are delicious swaps for kale.
- Boost the flavor. A dash of smoked paprika or red pepper flakes adds gentle heat.
Personal Note: This soup became a family staple after one chilly November evening when my youngest asked for “something cozy but not chicken.” One pot later—silence at the dinner table. That’s when I knew this recipe was a keeper.
Storage for Butternut Squash Gnocchi Soup
Store leftovers in an airtight container for up to 3 days in the refrigerator.
Reheat gently on the stovetop with a splash of broth to loosen it up.
For longer storage, freeze without the gnocchi, then add fresh gnocchi when reheating.
FAQs
Can I make this in a slow cooker?
Yes! Just add everything except the gnocchi, kale, and half-and-half. Cook on low for 5–6 hours, then add those ingredients in the last 20 minutes.
What can I substitute for butternut squash?
Sweet potatoes or pumpkin both work beautifully and keep that cozy, sweet flavor.
Can I make this gluten-free?
Absolutely. Just use gluten-free gnocchi and check your plant-based sausage labels.
Conclusion
Butternut Squash Gnocchi Soup is more than just a bowl of soup—it’s a big, cozy hug after a long day. Whether you’re cooking for family, friends, or just yourself, this recipe brings comfort and warmth to the table every single time.
If you love this soup, you’ll also enjoy my other cozy favorites like Panera Broccoli Cheddar Soup and Creamy Crockpot Chicken Gnocchi Soup.
Now go grab a spoon and dive into your new fall favorite.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Butternut Squash Gnocchi Soup: Cozy Fall Comfort in a Bowl
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This hearty Butternut Squash Gnocchi Soup is a creamy, comforting bowl of warmth made with plant-based sausage, tender butternut squash, fluffy gnocchi, and nourishing kale. A satisfying vegetarian option that’s perfect for cool evenings.
Ingredients
- 2 to 3 tablespoons olive oil (add more if necessary)
- 1 to 2 cups crumbled plant-based sausage
- 1 medium yellow onion, chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons sun-dried tomatoes in oil, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 6 to 7 cups vegetable broth (use 6 cups for frozen squash and 7 cups for fresh, adjust as needed)
- 2 1/2 cups butternut squash, cut into bite-sized pieces (fresh or frozen)
- Salt and pepper, to taste
- 1 pound potato gnocchi (from the pasta section)
- 1 1/2 cups half-and-half
- 4 cups kale, chopped
- Freshly grated Parmesan cheese (optional, for serving)
Instructions
1. In a large pot or Dutch oven, heat olive oil over medium-low heat.
2. Add the plant-based sausage and sauté until golden brown, about 10 to 15 minutes. Transfer to a bowl and cover to keep warm.
3. In the same pot, add the chopped onion and a little more olive oil if needed. Sauté until translucent, about 5 minutes.
4. Add garlic, sun-dried tomatoes, garlic powder, rosemary, and thyme. Sauté until fragrant, about 1 minute.
5. Pour in the vegetable broth and add the butternut squash. Season with salt and pepper. Scrape the brown bits from the bottom of the pot.
6. Increase heat to medium or medium-high. Cover and simmer until squash is fork tender, about 15 to 25 minutes.
7. Once tender, remove the lid and add gnocchi and kale. Cook until gnocchi float, about 2 minutes.
8. Reduce heat to low and stir in the half-and-half and the cooked sausage.
9. Taste and adjust salt and pepper as needed. Simmer gently for another minute to blend the flavors.
10. Ladle into bowls and garnish with Parmesan cheese if desired. Serve warm and enjoy.
Notes
The gnocchi will continue to absorb broth as the soup sits. Add more broth when reheating to loosen the consistency.
Plant-based sausage can be replaced with diced mushrooms or crumbled tempeh for a whole-food option.
Butternut squash can be substituted with sweet potatoes or pumpkin, though sweet potatoes may need a bit longer to cook.
Use coconut milk or cashew cream instead of half-and-half for a dairy-free alternative.
This soup stores well in the fridge for 3–4 days and also freezes well without the gnocchi.
