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Easy Savory Butternut Squash Gnocchi Soup Recipe

Savory Butternut Squash Gnocchi Soup


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  • Author: Laura Kelley
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

A hearty and creamy soup made with butternut squash and gnocchi, perfect for fall.


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 preference)
  • 1 pound potato gnocchi (from the pasta section)
  • 1 1/2 cups half-and-half
  • 4 cups kale (chopped)
  • Freshly grated parmesan cheese


Instructions

  1. In a large pot, heat olive oil over medium heat.
  2. Add the crumbled plant-based sausage and cook until browned.
  3. Stir in the chopped onion and garlic, cooking until softened.
  4. Add the sun-dried tomatoes, garlic powder, rosemary, and thyme, stirring to combine.
  5. Pour in the vegetable broth and bring to a simmer.
  6. Add the butternut squash and season with salt and pepper. Cook until the squash is tender.
  7. Stir in the potato gnocchi and cook according to package instructions.
  8. Once the gnocchi is cooked, stir in the half-and-half and chopped kale, cooking until the kale is wilted.
  9. Serve hot, topped with freshly grated parmesan cheese.

Notes

  • Adjust the amount of vegetable broth based on whether you are using fresh or frozen squash.
  • Feel free to add more vegetables or spices according to your taste.
  • This soup can be made ahead of time and reheated.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian