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.